1 pound brussels sprouts
3 tablespoons butter
1 tablespoon Dijon mustard (ooh la la, fancy)
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup water
The Directions.
Use
a 2-quart slow cooker. Wash and trim the ends off of each Brussels
sprout, and cut in half. Toss into the cooker. Add butter, mustard,
salt, pepper, and water. Cover and cook on low for 4 to 5 hours, or on
high for 2 to 3. Stir well to distribute the sauce before serving. The
sprouts on the edge get brown and bit crispy on the outer edge. 9This is a
good, and not something to worry about)
