2 tbsp. cider vinegar
3 tbsp. firmly packed brown sugar
1 tbsp. Dijon style mustard
1 tbsp. butter
1/4 c. slivered almonds; optional
4 c. or less brussels sprouts, cooked

In small saucepan, heat first 4 ingredients over medium heat, stirring occasionally, until sugar has dissolved. Add almonds, and coat cooked brussels sprouts. Serve. The cider vinegar can be substituted with red wine vinegar or the flavor of your choice.