From the Pantry Butler kitchen

Brussels Sprouts with Mushroom Sauce

2 servings

Brussels Sprouts with Mushroom Sauce

This side dish is delicious when made with brussels sprouts, and you could also make it with broccoli, cabbage, kale, collards, or turnips. Cooking time may vary for different types of vegetables. USDA MyPlate Kitchen — University of Connecticut Family Nutrition Program — Senior Nutrition Awareness Project (SNAP) Newsletters (public domain), via myplate.food

Ingredients

  • 2 cups Brussels sprouts — or broccoli, cabbage, kale, collards, or turnips
  • 1/2 cup chicken broth, low-sodium
  • 1 teaspoon lemon juice
  • 1 teaspoon spicy brown mustard
  • 1/2 teaspoon dried thyme
  • 1/2 cup mushrooms, sliced

Method

  1. Wash hands with soap and water.
  2. Trim brussels sprouts and cut in half.
  3. Steam until tender -- about 6 to 10 minutes.
  4. Or, microwave on high for 3 to 4 minutes.
  5. In a non-stick pot bring the broth to a boil.
  6. Mix in the lemon juice, mustard, and thyme.
  7. Add the mushrooms.
  8. Boil until the broth is reduced by half, about 5 to 8 minutes.
  9. Add the brussels sprouts (or other cooked vegetable).
  10. Toss well to coat with the sauce.

Save this to your own cookbook

The Pantry Butler keeps every recipe you find in one place — tap Share on anything from Instagram or a food blog and it files the ingredients and steps for you. Free for your first 20 recipes.

Save this recipe →

← The Kitchen Table