Brussels Sprouts

Baked with sundried tomatoes and Dijon mustard, this vegetable is a treat!


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


2 teaspoons lemon juice

salt and pepper to taste

Honey Tips

Honey Bees Need Water

To keep their hives strong, beekeepers must place them in locations that will provide abundant nectar sources as well as water.


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