1.5 pounds Brussels sprouts
2 Tbs olive oil
1 veggie bouillon
1/2 tsp freshly ground black pepper
1 tsp Grey Poupon Mustard (optional)
Look for firm, large Brussels Sprouts. If you can only find small ones, then cook them whole rather than cutting them up. With the large ones (at least the size of a silver dollar) cut off the end, cut them in half, discard the outer leaves, and rinse in cool water.
Use a large skillet, or deep sauce pan, and bring enough water to a boil to cover a layer of the sprouts. Add bouillon cube and dissolve. Add sprouts and gently boil for about 7 – 10 minutes until they are al dente. Drain, and pour into a casserole dish or cooking sheet – toss with oil. Add the mustard to the oil for a deeper flavor. Bake at 400 degrees for about 15 minutes, stirring once. For the last 3 minutes broil to crisp the edges. Serve hot over rice or as a side dish.
Serves 4-6! Enjoy!