Brussels Sprouts with Lemon-Mustard Sauce
Toss one 1 pound cleaned and stemmed brussels sprouts in a mixture of 1 tablespoon olive oil and salt, and bake in a 400 F oven until cooked through. (Or cook covered on the stovetop with 3/4 cup water or vegetable broth) Remove and toss in lemon-mustard sauce.
Mix in 2 tablespoons lemon juice, 1 tsp. Dijon-style mustard, 1 tsp maple syrup, cracked black pepper, red chilli flakes.
Adapted from Fatfree Vegan Kitchen.
Brussels Sprout Leaf Haak
A great way to cook any greens. Recipe from here.