1 lb. Brussels Sprouts
2 tsp. Butter
1 T. Fresh Lemon Juice
1 1/2 tsp. Coarse Grain Mustard
Grated Zest from one Lemon

Rinse the sprouts and trim off the stems. Cut an “X” into the base of each sprout. Steam the sprouts for 7 to 10 minutes over boiling water. (Do not overcook.) In a saucepan, slowly melt the margarine, stir in the lemon juice and mustard. Add the well-drained, cooked sprouts and toss. Serve immediately. Top with lemon zest (optional). Yield: 4 servings.