- 2 ½ pounds Brussels sprouts
- ¼ cup butter
- 2 Tbsp mustard seed
- ¼ cup coarse mustard
- 1 tsp salt
Trim and crosscut base of Brussels sprouts. Cook in large pan of boiling salted water until crisp-tender, 10 to 12 minutes. Drain well.
Just before serving, stir butter and mustard seed in heavy large skillet over medium heat until butter browns lightly. The mustard seeds will start “popping” like popcorn. Blend in mustard and Brussels sprouts. Add salt. Stir until hot, 2 to 3 minutes. Serve immediately.
Per serving: 47 calories, 5g fat, 1g protein, 1g carbohydrate.