Tuesday, May 23, 2006

Dijon Mustard Brussel Sprouts

I had some brussels sprouts on hand and wanted to cook them differently, so I thumbed through a couple cookbooks and I found this one in La Dolce Vegan! by Sarah Kramer. It was easy, quick, & deliciously different. I trimmed the ends & cut the brussels sprouts in half and put them in my rice/veggie steamer for about 6 minutes. While the brussels sprouts were cooking, I sauted organic Walla Walla sweet onions with Dijon Mustard in some sesame oil. Then added the brussels sprouts, seasoned them with sea salt, and served with pasta. Brussels Sprouts are rich in vitamins K & C.

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