Can be prepared in 45 minutes or less.

Ingredients

　　10 ounces Brussels sprouts (about 2 1/2 cups)

　　1 small onion, sliced thin

　　1 tablespoon unsalted butter

　　2 1/2 teaspoons Dijon mustard (preferably coarse-grained)

　　1 teaspoon water

　　Trim Brussels sprouts and quarter lengthwise. In a large saucepan of boiling salted water boil sprouts 5 minutes, or until just tender, and drain in a colander. In pan cook onion in butter over moderate heat, stirring occasionally, until golden. Add sprouts and cook, stirring, 1 minute. In a small bowl stir together mustard and water and stir into sprouts with salt and pepper to taste.