Ingredients

Instructions

  1. Boil or steam Brussels sprouts until just crisp tender.
  2. While sprouts are cooking, melt butter in skillet or saucepan.
  3. Add onion and sauté over medium low heat until soft and golden, about 5 minutes.
  4. Add chicken broth, balsamic vinegar, mustard, salt and sugar.
  5. Bring to a boil, lower heat, and let simmer for 1 minute.
  6. Add cooked Brussels sprouts, stir to coat, and let simmer for 2 to 3 minutes.
  7. Serve warm.