Brussels Sprouts with Mushroom Sauce

20 min · Serves 2

Based on a recipe from University of Connecticut Family Nutrition Program Senior Nutrition Awareness Project (SNAP) Newsletters, via USDA MyPlate Kitchen

What goes in

• 2 cupsBrussels sprouts
• ½ cuplow-sodium chicken broth
• 4.9 mllemon juice
• 4.9 mlspicy brown mustard
• 2½ mldried thyme
• ½ cupsliced mushrooms

How to cook it

1. Trim the ends off the Brussels sprouts and slice them in half.
2. Steam the sprouts until they are tender, which takes about 6 to 10 minutes, or microwave them on high for 3 to 4 minutes.
3. Bring the chicken broth to a boil in a non-stick pot.
4. Stir in the lemon juice, mustard, and dried thyme.
5. Add the sliced mushrooms to the pot.
6. Simmer the mixture until the liquid volume has reduced by half, roughly 5 to 8 minutes.
7. Add the cooked Brussels sprouts to the pot.
8. Stir everything together until the vegetables are evenly coated with the sauce.

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