Brussels Sprouts with Tangy Sauce

1 pound brussel sprouts
1 Tablespoon dijon mustard
1 tablespoon sherry vinegar, can use balsamic
2 tablespoons Smart Balance

1. Clean brussel sprouts and make cross in base of each. Place in skillet with small amount of water and steam a few minutes until crisp-tender.

2. Meanwhile melt Smart Balance and mix with sherry vinegar and dijon mustard.

3. Remove brussel sprouts from skillet and drain when crisp-tender. Then return brussel sprouts to skillet on heat and add Smart Balance mixture. Toss to coat brussel sprouts and cook for a minute to two to heat.