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15 Jan 2021

Recipes

Sunny Sprouts

Sunny Sprouts

Who knew Brussels sprouts could taste this good? It’s the tangy mustard drizzle that makes all the difference.
Sunny Sprouts
Print Recipe
Sunny Sprouts

Serves: 10-12 servings
Total time: 20 minutes

Ingredients
2 (10 oz) packages frozen Brussels sprouts
1 cup carrots, sliced
½ cup celery, sliced
1 cup water
1 teaspoon salt
1 teaspoon sugar
2 tablespoons butter or margarine, melted
1 teaspoon prepared mustard
¼ teaspoon salt
Dash pepper
Instructions
  1. In a medium saucepan, combine Brussels sprouts, carrots, celery, water, 1 teaspoon salt, and sugar.
  2. Bring to boil. Cook until crisp-tender, about 10-12 minutes; drain.
  3. In a small bowl, combine butter, mustard, salt, and pepper. Add to vegetables and toss lightly.
  4. Serve immediately.
Notes

This recipe has been a family favorite for years. I believe I found it originally in a Pillsbury cookbook. Lately, I’ve seen the recipe sprouting up all over the web . . . it’s that good!

It’s especially good with ham because of the tangy mustard.

Serving size: ¼ cupCalories: 46

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Patricia and TomHi there! Tom and I are two empty nesters who decided to downsize and simplify our lives—lose the clutter and drama, travel a little, laugh a lot, sit back, and enjoy the simple pleasures life has to offer. Read more

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