Saucy Brussels Sprouts

By WKBW Programming

Saucy Brussels Sprouts


2 (10-ounce) packages frozen Brussels sprouts (see Note)
1/4 cup (1/2 stick) butter
1 (7/8-ounce) package béarnaise sauce mix
1 cup milk
1 teaspoon yellow mustard


  1. Cook the Brussels sprouts according to the package directions; drain.
  2. Meanwhile, in a medium skillet, melt the butter over medium heat. Add the béarnaise sauce mix; mix well. Add the milk and mustard, and bring to a boil. Cook for 1 minute, or until thickened, stirring constantly.
  3. Add the Brussels sprouts and stir until well coated and heated through. Serve immediately.
NOTE: If using fresh Brussels sprouts, trim the stems and peel off the tough outer leaves, if necessary, then carefully make an "X" with a knife in the bottom of each, and cook until tender before proceeding with step 2.

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