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 Is Sweeter Than Sugar

Due to the high level of fructose, honey is 25% sweeter than table sugar.


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