Brussel Sprouts with Lemon-Mustard Butter

2 pounds baby Brussel Sprouts
1/4 cup (1/2 stick) unsalted butter, room temperature
1 tablespoon Dijon mustard
2 teaspoons minced garlic
2 teaspoons lemon juice
Salt and pepper to taste

Cook Brussel Sprouts by slicing in half or cutting X'es in their
bottoms and then boiling until tender (around 8 minutes). Deborah
Madison of Vegetarian Cooking for Everyone has a recipe very similar
to this in her book and she recommends cutting them in half because
it lets them absorb the butter better. However you cook them, don't
let them cook so long they lose their bright, green color.

Meanwhile, combine the butter, mustard, garlic and lemon juice; stir
until creamy. Drain the sprouts and stir in the butter mixture, salt
and pepper until well combined. Then you could either put them in the
microwave briefly to reheat, or (as I did) put them in a casserole in
the oven to wait until the roast pork is ready. Serve hot.

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