Recipe - Mustardy Brussels Sprouts

1 One half pound Brussels sprouts, trimmed
One fourth cup Butter
One fourth cup Minced red onion
2 tablespoon Chopped fresh parsley
2 tablespoon Dijon mustard
2 Cloves garlic, minced
1 tablespoon Red wine vinegar
Pinch granulated sugar
Salt and pepper

In large pot of boiling salted water, cook brussels sprouts for 5 minutes
or until tendercrisp; drain.

In large skillet, melt butter over medium heat; stir in onion, parsley,
mustard, garlic, vinegar, sugar and pepper to taste. Add brussels sprouts
and toss to coat well; cover and cook for 2 minutes. Makes 8 servings.
Typed in MMFormat by cjhartlin@msn.com Source: Canadian Living's Best
Vegetables
Posted to MMRecipes Digest by "Cindy Hartlin" cjhartlin@email.msn.com
on May 11, 1998