Ingredients

• 10 ounces Brussels sprouts (about 2 1/2 cups)
• 1 small onion, sliced thin
• 1 tablespoon unsalted butter
• 2 1/2 teaspoons Dijon mustard (preferably coarse-grained)
• 1 teaspoon water

Instructions

1. Trim Brussels sprouts and quarter lengthwise. In a large saucepan of boiling salted water boil sprouts 5 minutes, or until just tender, and drain in a colander. In pan cook onion in butter over moderate heat, stirring occasionally, until golden. Add sprouts and cook, stirring, 1 minute. In a small bowl stir together mustard and water and stir into sprouts with salt and pepper to taste.