Brussels sprouts in mustard sauce

  • 2 tablespoons cornstarch
  • ¼ cup water
  • 1½ cups chicken broth
  • 1 pound Brussels sprouts
  • 2 teaspoons prepared mustard
  • 2 tablespoons lemon juice

  1. Dissolve cornstarch in water; set aside.
  2. Cook Brussels sprouts in chicken broth. Remove Brussels sprouts to serving dish, leaving broth in pan.
  3. Stir mustard and lemon juice into broth; return to a boil. Add cornstarch mixture. Continue until thickened. Add to Brussels sprouts.

Serves 2-4.

(Adapted from this recipe.)