Aunt Kay's Brussel Sprouts

1 lb. Brussels Sprouts
2 TBS smart balance-butter blend
1/4 cup honey
2 TBS Dijon Mustard (I used honey dijon
3/4 cup dried cranberries soaked in hot water for 10 minutes and drainedTrim/clean Brussels Sprouts
Cut a shallow X in the stem end of each
Soak for 10 minutes in a bowl of slightly salted water
In a sauce pan steam the brussels sprouts 8 minutes or until almost tender
Drain and rinse in cold water until bright green again
When cool to handle, cut into quarters
In a skillet, melt butter. Saute sprouts for one minute.
Mix the honey and mustard together and add to the pan with the cranberries salt and pepper.
Saute on medium high until the brussels sprouts are tender and cranberries plump
Serve at once!
Salt and freshly ground pepper to taste

Trim/clean Brussels Sprouts
Cut a shallow X in the stem end of each
Soak for 10 minutes in a bowl of slightly salted water
In a sauce pan steam the brussels sprouts 8 minutes or until almost tender
Drain and rinse in cold water until bright green again
When cool to handle, cut into quarters
In a skillet, melt butter. Saute sprouts for one minute.
Mix the honey and mustard together and add to the pan with the cranberries salt and pepper.
Saute on medium high until the brussels sprouts are tender and cranberries plump
Serve at once!

Number of Servings: 8

Recipe submitted by SparkPeople user LOBSTERVB.