Recipe: Brussels sprouts with mustard glaze
From Vegetables, Lebhar-Friedman Books

3 cups Brussels sprouts
3/4 cup vegetable broth
1 tablespoon whole-grain mustard
Salt and pepper as needed

1. Rinse the Brussels sprouts, drain and trim the stem ends by cutting away a thin slice with a paring knife. Cut a shallow X into each stem. Pull away any loose or yellowed leaves.

2. Bring a large pot of salted water to a rolling boil over high heat. Add the Brussels sprouts and cook until the tip of a paring knife goes into the stem end of the largest Brussels sprout easily, 10 to 12 minutes. Drain in a colander and reserve.

3. Return the pot to high heat. Add the vegetable broth and mustard, whisking until the mustard is evenly blended into the broth. Simmer until the mixture is lightly thickened, about 2 minutes. Return the Brussels sprouts to the pot; stir or toss until evenly coated. Season to taste with salt and pepper. Serve at once in a heated bowl or on heated plates.