- 10 fresh or frozen brussels sprouts, halved
- 1 1/2 teaspoons butter, melted
- 1 1/2 teaspoons honey
- 1/2 teaspoon Dijon mustard
- dash each onion powder and dill weed
Place brussels sprouts in steamer basket. Place in saucepan over 1 inch of water; bring to boil. Cover
and cook 8 to 12 minutes or until crisp-tender; drain.
In bowl, combine butter, honey, mustard, onion powder and dill. Drizzle over sprouts and toss to coat. (Triple recipe