Makes 8 servings
|1||pound Brussels sprouts|
|1/2||pound baby carrots|
|2||tablespoons honey mustard|
|Black pepper, to taste|
- Trim Brussels sprouts; cut in half (or quarters if large). Combine brussels sprouts and carrots in medium saucepan; cover with cold water. Bring to a boil over high heat. Reduce heat; simmer 8 minutes or until tender. Drain.
- Melt butter in same saucepan over medium heat; stir in mustard, salt and pepper. Return vegetables to saucepan; toss to coat with sauce.
Vegetables may be prepared up to 2 hours before serving and transferred to a microwave-safe casserole. Reheat in microwave oven just before serving.
|Saturated Fat||2 g|
|Total Fat||5 g|
|Calories from Fat||51 %|
Check out more recipes for Vegetable Side Dish