** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Cook the Brussels Sprouts in 1/2 cup of chicken broth; cover and set aside.
2. Spray a small skillet with vegetable cooking spray and add the oil.
3. Saute the onion in the oil then remove from the heat and slowly add the 1 cup of chicken broth.
4. Sir in the mustard and pepper. Return to the heat and dissolve the cornstarch in the milk then add to the skillet mixture.
5. Stirring constantly, cook until the sauce is smooth and thickened, about 5 minutes.
6. Pour the mustard sauce over the cooked Brussels Sprouts and stir to coat.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Milk, MSG, Poultry, Corn, Spring Onion, Mustard, Onion allergies.
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