Brussels Sprouts in Mustard Sauce

Ingredients

Contains: wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 tablespoons cornstarch
• 1/4 cup water
• 1 (14.5 ounce) can chicken broth
• 1 pound Brussels sprouts
• 2 teaspoons prepared Dijon-style mustard
• 2 teaspoons lemon juice

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Trim the stem ends of the Brussels sprouts and remove any loose outer leaves. Cut larger sprouts in half so they cook evenly.

2. Pour the chicken broth into a medium saucepan and bring it to a simmer over medium heat. Add the Brussels sprouts, cover, and cook for 8 to 10 minutes until just tender when pierced with a knife.

3. Meanwhile, whisk the cornstarch into the 1/4 cup water until completely smooth, with no lumps.

4. Uncover the saucepan and stir in the cornstarch mixture. Simmer for 2 to 3 minutes, stirring, until the sauce thickens slightly and turns glossy.

5. Remove the pan from the heat. Stir in the Dijon mustard and lemon juice until evenly combined.

6. Taste the sauce and adjust the balance if needed, then spoon the sprouts and sauce into a serving dish and serve warm.