MUSTARDY BRUSSELS SPROUTS

1 1/2 lb brussels sprouts, trimmed
1/4 cup butter
1/4 cup minced red onion
2 tbsp chopped fresh parsley
2 tbsp Dijon mustard
2 cloves garlic, minced
1 tbsp red wine vinegar
pinch granulated sugar
salt and pepper

In large pot of boiling salted water, cook brussels sprouts for 5 minutes or until tender-crisp; drain.

In large skillet, melt butter over medium heat; stir in onion, parsley, mustard, garlic, vinegar, sugar and pepper to taste. Add brussels sprouts and toss to coat well; cover and cook for 2 minutes.

Makes 8 servings
Source: Canadian Living's Best Vegetables