1Wash and trim the Brussels sprouts.
Cook,covered,in salted water for 15 to 20 minutes,or until tender.
2Meanwhile,in a saucepan cook the onions in the butter until tender but not browned.Stir in the flour,brown sugar,salt and mustard,mix well. Add the milk slowly and cook,stirring,until thick and bubbly. Slowly blend in the sour cream or yogurt,but do not let boil. Add the drained sprouts,stir and heat through.
3Garnish with the parsley.
4** My Note's: "TOPPING"
2 TBSPS Breadcrumbs
1/2 cup sprinkle or shredded cheese
I put it in the oven 350F for about 15 to 18 minutes.
We like cheese.... Enjoy!