Ingredients
2 pounds Brussels sprouts
1/4 cup sundried tomatoes in oil, chopped, plus 1 1/2 Tablespoons of their oil
2 Tablespoons butter or margarine, softened
1 Tablespoon Dijon mustard
1 teaspoon GOLDEN BLOSSOM HONEY
2 teaspoons lemon juice
salt and pepper to taste
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Preheat oven to 400°.
Bring a large saucepan of water to a boil. Add salt.
Trim Brussels sprouts and cut in half. Cook in boiling water for 3 minutes or until just tender. Drain and cool under running water. Drain again. Arrange is sinlge layer in a large baking dish.
In a bowl combine remaining ingredients until well blended. Pour over Brussels sprouts. Add 2 Tablespoons water to baking dish. Cover tightly with foil. Bake for about 20 minutes.
Serves: 6
Bring a large saucepan of water to a boil. Add salt.
Trim Brussels sprouts and cut in half. Cook in boiling water for 3 minutes or until just tender. Drain and cool under running water. Drain again. Arrange is sinlge layer in a large baking dish.
In a bowl combine remaining ingredients until well blended. Pour over Brussels sprouts. Add 2 Tablespoons water to baking dish. Cover tightly with foil. Bake for about 20 minutes.
Serves: 6
