Honey-Mustard Dilled Brussels Sprouts

 

12

oz fresh Brussels sprouts

2

teaspoons olive, canola or soybean oil

1

tablespoon honey

1

teaspoon Dijon mustard

1/8

teaspoon onion powder

1/8

teaspoon dried dill weed

• 1 Trim Brussels sprouts; cut small X in stem end. Cut large Brussels sprouts in half. Place in 2-quart saucepan; add 1/2 cup water. Cover; cook over medium-high heat about 8 minutes or until tender. Drain. Return to saucepan.
• 2 Add remaining ingredients to drained Brussels sprouts. Stir gently to coat.