2 (10 oz.) pkg. frozen Brussels sprouts
3 tbsp. salad oil
2 tbsp. Dijon mustard
1/4 tsp. salt

Cut each Brussels sprout in half, lengthwise. In 5-quart Dutch oven or large saucepan over high heat, in hot oil, cook Brussels sprouts, stirring frequently, 5 minutes. Add mustard, salt and 1/4 cup water. Reduce heat to medium, cover and cook until sprouts are tender-crisp, about 5 minutes.