Mustard-Braised Brussels Sprouts

Yeah! Using my CSA veggies!  Very yummy. Of course, anything in a maple syrup & mustard glaze has got to be good.

• olive oil
• chopped onions
• minced roasted garlic (jar)
• butter
• sliced Brussels sprouts
• maple syrup
• Dijon mustard
• low-sodium chicken broth
• kosher salt
• fresh ground pepper

1. Heat olive oil in cast iron skillet over med-high
2. Whisk together maple syrup, Dijon mustard, broth:  1T syrup and 1T mustard per 1/2 c broth
3. Sauté onions and garlic
4. Lower temp to medium
5. Add butter to pan and melt
6. Add Brussels sprouts and salt and pepper, heat and stir until starting to brown
7. Add broth mixture, stir, bring to boil, lower heat
8. Cover and cook until done, adding if water if cooks out before sprouts are done
9. If too wet, cook without lid for a few minutes