1-1/2 pounds Brussels sprouts, blanched with bottoms trimmed, halved
1 tablespoon soy sauce
1 tablespoon Dijon mustard
1/4 cup maple syrup
1/4 teaspoon salt
Fresh black pepper to taste
1 tablespoon vegetable oil
1 small onion, julienned
1 red bell pepper, julienned


1. To make the glaze, combine soy sauce, mustard, maple syrup, salt and pepper.
2. Saute the onion and pepper in oil in a skillet for 5 minutes. Mix in the Brussels sprouts and saute for 4 minutes.
3. Pour the glaze over the Brussels sprouts and cook until coated and glaze is thick, about 2 minutes.

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