1 teaspoon salt, plus salt to taste
2 pounds Brussels sprouts, trimmed and halved lengthwise
3 tablespoons fat-free, reduced sodium chicken broth
1 1/2 tablespoons whole-grain mustard
3 tablespoons olive oil
Fresh-ground black pepper, to taste
1. Fill a large saucepan three-fourths full with water and bring to a boil over high heat. Add 1 teaspoon salt and the Brussels sprouts; cook 2 to 3 minutes or until tender but still crisp.
2. Drain the sprouts well and let them cool to room temperature. (The Brussels sprouts can be parboiled up to several hours in advance, then covered and refrigerated.)
3. In a nonreactive bowl, combine the broth and mustard; set aside.
4. Shortly before serving, heat the olive oil in a large nonreactive skillet over medium-high heat.
5. Add the Brussels sprouts and stir fry 1 to 2 minutes or until their edges just begin to turn golden.
6. At the last moment, add the mustard mixture and stir briskly to coat the sprouts.
7. Season with salt and pepper to taste. Transfer to a warmed bowl and serve immediately.
Makes 6 to 8 servings.
Per serving: 97 calories, 4 grams protein, 6 grams fat, 10 grams carbohydrates, no cholesterol, 128 milligrams sodium, 52 percent calories from fat.
Recipe adapted from The Williams-Sonoma Kitchen Library Holiday Entertaining (Time Life Books, 1996) cookbook edited by Chuck Williams.