Dijon Brussels Sprouts

Obviously there are very few vegetables I don't like. Brussels sprouts are notorious for being something children are threatened with for misbehavior. They sure look scary! But once I actually tried freshly prepared sprouts I declared them my favorite vegetable (side note: I say that about every vegetable depending on which day it is).

If you're a non-believer in Brussels sprouts, know this: they taste like little tiny baby cabbages only sweeter. And, just like almost every other veggie, you can roast them in a hot oven with olive oil, salt, and pepper and they are simply delicious.

But here is another great way to eat Brussels sprouts that combines steaming and pan-frying, plus it adds a glossy dijon sauce for another layer of flavor.

Dijon Brussels Sprouts

1 big bunch Brussels Sprouts (pick bright green, small, tight heads)

1/4 cup water

2 Tbsp butter

salt and pepper

2 Tbsp dijon mustard

Trim the bottom root off the sprouts and cut into halves or fourths, depending on size. Add to a skillet with water, butter, salt and pepper. Cook over medium high heat for approximately 5-8 minutes, water will cook off and evaporate and butter will stay in the pan to brown the sprouts. Turn off heat, add mustard to pan, and stir to coat sprouts.