Brussels Sprouts and Onions
Brussels Sprouts and Onions
Instead of using plain butter to add flavor to your cabbage family vegetables ( brussels sprouts, broccoli, cauliflower, cabbage ) try a combination of mustard and butter in equal amounts.
Brussels sprouts were first sold in Brussels in the 1200s but didn’t catch on until the 1800s in the rest of the world. The cabbage family of vegetables contains cancer inhibitors and lots of vitamin C and A.
Ingredients
Brussels sprouts about 2 cups worth, boiled until tender
1 jar boiled onions
1 Tsp mustard, we used honey mustard, but any mustard will do
1 Tsp butter
2 Tsp water
Directions
Put all of the above ingredients into a sauce pan
Heat over medium heat until butter is melted and liquid is reduced by half
serves four as a side dish
Another option instead of butter and mustard is a half a lime’s worth of juice over the brussels sprouts and onions.
