Brussels Sprouts with Mustard Sauce

1. Pour 1 cup water and 2 lbs. of frozen brussels sprouts in a saucepan. Bring the water to a boil over high heat. Once the water is boiling, separate the vegetables with a fork, reduce heat to medium and cover. Continue simmering 7-9 minutes or until desired tenderness is reached.

2. While the brussels sprouts are cooking, mix together the 1/2 cup water and cornstarch in a small bowl and set aside.

3. In a medium sauce pan, mix together 1/2 cup water, 1 packet of Herb ox bouillon, Dijon mustard, dry mustard, salt alternative, Splenda brown sugar, Worchestershire sauce and lemon juice. DO NOT HEAT YET.

4. When the brussels sprouts are done, pour the remaining water into the sauce pan with the mustard mixture. Put the brussels sprouts in a serving dish and set aside.

5. Heat the mustard mixture up on high heat until it’s boiling. Pour the cornstarch mixture in and stir together until it thickens. Then pour the whole thing over top the brussels sprouts and stir until it’s evenly coated on all sides.

Yield: 8 Servings