Brussels Sprouts With Mushroom Glaze

1. 1

   Trim the Brussels sprout and halve lengthwise.

2. 2

   Steam until tender, about 10 minutes.

3. 3

   Set aside.

4. 4

   In a large nonstick frying pan over medium-high heat, bring the stock to a boil.

5. 5

   Whisk in the lemon juice, mustard and thyme.

6. 6

   Add the mushrooms.

7. 7

   Boil until the stock is reduced by half, about 5 minutes.

8. 8

   Add the Brussels sprouts.

9. 9

   Toss well to coat with the glaze.

* Per serving · 4 servings · Values may vary.

No additional tips available.