If you prefer to not cook with butter, you can steam the Brussels sprouts. And as a serving suggestion, I sometimes sprinkle chopped walnuts over the top with the parsley for an added crunch.
Ingredients:
1½ cups plain whole yogurt
2 tablespoons Dijon mustard
2 tablespoons maple syrup or honey (optional)
¼-½ teaspoon sea salt
1 tablespoon minced fresh parsley
Freshly ground pepper to taste
1½ pounds Brussels sprouts
1 tablespoon butter
Sea salt to taste
Directions:
1. To make the sauce: whisk together the first 6 ingredients in a medium bowl. Cover and set aside to let mixture come to room temperature.
2. Quarter the sprouts if they are large; if they are small, leave them whole.
3. Melt the butter in a large skillet. Add the sprouts and sprinkle lightly with salt. Stir, cover, and cook over medium heat until tender, about 7-8 minutes. When they are done to your liking. Transfer them to a serving bowl or platter and pour the sauce over the top. Sprinkle with the chopped parsley and serve right away.
Serves 4-6