Marinated Brussels Sprouts

     Here is one brussel sprouts recipe that involves neither a dairy product nor vinegar. These sprouts are tart and well-seasoned, and the mustard accentuates their flavor.

     1 lb. brussel sprouts, trimmed and cut vertically in half  (so that each 

          half is held together by part of the stem)

     2 cloves garlic, crushed

     1/2 Tb. salt (See Salt in the Glossary)

     sprinkle of black pepper (See Spices in the Glossary)
     2 Tb. oil (See Oil in the Glossary)
     the leaves from a couple sprigs of dill, washed and chopped

     2 Tb. corn-free, yeast-free mustard  

     1/3 c. freshly squeezed lemon juice (See Juice in the Glossary)

     Bring a large pot of water to a boil. Add the brussel sprouts, bring back to a boil and simmer until the sprouts are tender but not mushy, about 10 min. Meanwhile,  mix all the remaining ingredients together in a large bowl. When the sprouts are cooked, drain them and immediately stir them into the marinade.  Allow to marinate for half an hour, stirring every few minutes.  Chill.