Rating: 3.5 stars
155 Ratings
  • 5 star values: 51
  • 4 star values: 50
  • 3 star values: 28
  • 2 star values: 13
  • 1 star values: 13

The Brussels sprouts are cooked in chicken broth and therefore do not have the bitter aftertaste they have when cooked in water. My children love this recipe.

Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Dissolve cornstarch in 1/4 cup water, and set aside.

    Advertisement
  • In a medium saucepan over medium heat, bring chicken broth to a boil. Add Brussels sprouts, and cook until tender. Strain, reserving chicken broth, and place Brussels sprouts in a warm serving dish.

  • Return chicken broth to stove, stir in mustard and lemon juice, and return to boil. Add cornstarch mixture. Cook and stir until thickened. Pour over Brussels sprouts to serve.

Nutrition Facts

41 calories; protein 1.9g; carbohydrates 9.4g; fat 0.4g; sodium 57.7mg. Full Nutrition
Advertisement