Brussel Sprouts with Mustard Caper Sauce

By susanwadle

Ingredients

• 3 T unsalted butter
• 2 T thinly sliced fresh chives or minced parsley
• 1 T salt packed capers finely minced
• 2-1/2 tsp Dijon mustard
• 1 garlic clove
• salt
• 1 pound brussels sprouts, preferably small

Preparation

Step 1

Bring a large pot of well-salted water to a boil. Cut the Brussel sprouts in half lengthwise or leave whole if small. If left whole, cut X at base of sprout.

Boil until just tender, about 5 minutes. Drain well and return to the warm pot.

While water is boiling combine the butter, chives, capers, and mustard in a small saucepan and mix until smooth.

Mince the garlic to a paste with a pinch of salt and stir it into the butter. Melt flavored butter briefly but don’t cook. Toss butter mixture with cooked sprouts.