- Trim Brussels sprouts and cut in half. Steam until tender, about 6 to 10 minutes.
- In a non-stick pot, bring the broth to a boil.
- Mix in the lemon juice, mustard, mushrooms and thyme.
- Boil until the broth is reduced by half, about 5 to 8 minutes.
- Add the Brussels sprouts and toss well to coat with sauce.
Recipe courtesy of the University of Connecticut Family Nutrition Program.