Brussels Sprouts

Baked with sundried tomatoes and Dijon mustard, this vegetable is a treat!


2 pounds Brussels sprouts
1/4 cup sundried tomatoes in oil, chopped, plus 1 1/2 Tablespoons of their oil
2 Tablespoons butter or margarine, softened
1 Tablespoon Dijon mustard
2 teaspoons lemon juice
salt and pepper to taste


Preheat oven to 400°.

Bring a large saucepan of water to a boil. Add salt.

Trim Brussels sprouts and cut in half. Cook in boiling water for 3 minutes or until just tender. Drain and cool under running water. Drain again. Arrange is sinlge layer in a large baking dish.

In a bowl combine remaining ingredients until well blended. Pour over Brussels sprouts. Add 2 Tablespoons water to baking dish. Cover tightly with foil. Bake for about 20 minutes.

Serves: 6

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