Simply Delicious Personal Chef Service

Steamed Brussels sprouts with a sweet 'n sour mustard glaze and toasted almonds

4 C Brussel sprouts, trimmed
2 Tbls cider vinegar
3 Tbls brown sugar
1 Tbls Dijon mustard
1 Tbls butter
¼ C almonds, slivered & toasted
salt & pepper, to taste

Steam Brussel sprouts until tender when pierced, about 15 – 20 minutes.

Meanwhile, in a large frying pan, stir vinegar, sugar, mustard and butter over medium-high heat until mixture bubbles vigorously. Add Brussel sprouts and almonds; stir to mix well. Add salt and pepper to taste

Serves 4


(Essential Recipes, published by the Culinary Business Academy)