Serves: 10-12 servings
Total time: 20 minutes
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
- In a medium saucepan, combine Brussels sprouts, carrots, celery, water, 1 teaspoon salt, and sugar.
- Bring to boil. Cook until crisp-tender, about 10-12 minutes; drain.
- In a small bowl, combine butter, mustard, salt, and pepper. Add to vegetables and toss lightly.
- Serve immediately.
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