Brussels Sprouts with Mushroom Sauce



2 servings

1/2 lb Brussels sprouts
1/2 cup chicken broth, low-sodium
1 teaspoon lemon juice
1 teaspoon spicy brown mustard
1/2 teaspoon thyme, dried
1/2 cup mushrooms, sliced 


2 servings 

1. Trim Brussels sprouts and cut in half. Steam until tender, about 6 to 10 minutes.

2. In a non-stick pot, bring the broth to a boil.

3. Mix in the lemon juice, mustard, mushrooms and thyme.

4. Boil until the broth is reduced by half, about 5 to 8 minutes.

5. Add the Brussels sprouts and toss well to coat with sauce. 

6. Serve

Nutrition information:


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