Brussel Sprouts with Lemon-Mustard Butter
2 pounds baby Brussel Sprouts
1/4 cup (1/2 stick) unsalted butter, room temperature
1 tablespoon Dijon mustard
2 teaspoons minced garlic
2 teaspoons lemon juice
Salt and pepper to taste
Cook Brussel Sprouts by slicing in half or cutting X'es in their bottoms and then boiling until tender (around 8 minutes). Deborah Madison of Vegetarian Cooking for Everyone has a recipe very similar to this in her book and she recommends cutting them in half because it lets them absorb the butter better. However you cook them, don't
let them cook so long they lose their bright, green color.
Meanwhile, combine the butter, mustard, garlic and lemon juice; stir until creamy. Drain the sprouts and stir in the butter mixture, salt and pepper until well combined. Then you could either put them in the microwave briefly to reheat, or (as I did) put them in a casserole in the oven to wait until the roast pork is ready. Serve hot.
-adapted from Der Interneten