2poundsloose brussels sproutsor 1 large stalk with sprouts attached
1/3cupreduced-sodium vegetable broth
1tablespoonunsalted butter or olive oil
1/3cuptoasted hazelnutscoarsely chopped
Trim any stems from sprouts, remove damaged leaves, then cut each in half. Steam until tender and bright green, about 10 minutes.
While sprouts are steaming, whisk together cornstarch, allspice, and mustard in a small saucepan. When smooth, slowly whisk in broth and maple syrup. Whisk over medium heat until gently simmering. Whisk and simmer for 1 minute. Remove from heat. Cover to keep warm.
Remove cooked sprouts from pan, discard water, then return to pan. Add mustard sauce, butter or olive oil, and freshly ground black pepper to taste. Stir to coat. Transfer to a serving platter and sprinkle with hazelnuts. Serve immediately.
Mustard-Glazed Brussels Sprouts with Hazelnuts
Amount Per Serving
% Daily Value*
Total Carbohydrates 14g5%
Dietary Fiber 5g20%
* Percent Daily Values are based on a 2000 calorie diet.