VEGETABLE SIDE DISH: BRUSSEL SPROUTS IN MUSTARD(click here to print)

2 tbs. cornstarch or 1/2 tsp. xantham gun low carb thickener

1/4 cup water

1-14.5 ounce can of low sodium chicken broth

1 pound of brussel sprouts

2 tsp. Dijon mustart

2 tsp. lemon juice

Directions

1. Dissolve cornstarch in 1/4 cup water, and set aside.
2. In a medium saucepan over medium heat, bring chicken broth to a boil. Add Brussels sprouts, and cook until tender. Strain, reserving chicken broth, and place Brussels sprouts in a warm serving dish.
3. Return chicken broth to stove, stir in mustard and lemon juice, and return to boil. Add cornstarch mixture
4. . Cook and stir until thickened. Pour over Brussels sprouts to serve.

Tip: I added 1/2 cup of white wine to the sauce before I added the mustard and lemon juice.
Also added 2 tsp. of Lawry's Chilie and Garlic seasoning after sauce thickened.  One of my favorite seasonings is Lawry's Chilie and Garlic

serves 6; 9 g. carbs (using cornstarch)

*allrecipes.com*