Side
2 lbs Brussel Sprouts cut in half
2 tablespoon Dijon Mustard
2 tablespoon Olive Oil
1/4 cup Lemon Juice
1/4 cup Peanuts finely chopped
Parmasean Cheese shaved
This is a guess of the recipe from Colene & Luca's wedding party at Back Forty restaurant.
Mix mustard, oil and lemon juice.
Cut brussel sprouts in half. Mix together with lemon dijon mixture.
Saute until cooked.
In last few minutes of cooking, add in peanuts.
Remove from heat and stir in cheese. Serve.