Brussels Sprouts with Mustard-Caper Butter
adapted from “Local Flavors,” by Deborah Madison (Broadway Books, 2002)
Active time: 10 minutes
Total time: 30 minutes
3 tablespoons unsalted butter, at room temperature
2 tablespoons thinly sliced fresh chives or minced parsley
1 tablespoon salt-packed capers, well rinsed and finely minced
2 1/2 teaspoons Dijon mustard
1 garlic clove
1 pound Brussels sprouts, preferably small
Combine the butter, chives, capers and mustard in a small bowl and mix until well combined. Mince the garlic to a paste with a pinch of salt and stir it into the butter. Taste and adjust the seasoning.
Bring a large pot of well-salted water to a boil. Cut the Brussels sprouts in half lengthwise, or leave whole if small. Boil until tender, about 7-8 minutes, test by piercing with a knife. Drain well and return to the warm pot. Add the flavored butter and stir well.
PER SERVING: 130 calories, 4 g protein, 11 g carbohydrate, 9 g fat (5 g saturated), 23 mg cholesterol, 187 mg sodium, 4 g fiber.