Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Creole Brussels Sprouts
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- Level: Easy
- Yield: 4 servings
Directions
- Mix 2 tablespoons softened butter with 1 tablespoon Creole mustard, 1 teaspoon grated lemon zest and 1 grated garlic clove. Boil 1 1/2 pounds halved Brussels sprouts until tender, 6 minutes. Drain; toss with the mustard butter and chopped chives. Season with salt and cayenne.
