Brussels Sprouts and Carrots with Honey Mustard Butter


Makes 8 servings


1 pound Brussels sprouts
1/2 pound baby carrots
3 tablespoons butter
2 tablespoons honey mustard
1/2 teaspoon salt
Black pepper, to taste


  1. 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.
  2. 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.

Nutritional Information

Sodium 236 mg
Protein 2 g
Fiber 2.6 g
Carbohydrate 8 g
Cholesterol 12 mg
Saturated Fat 2 g
Total Fat 5 g
Calories from Fat 51 %
Calories 78

Dietary Exchange

Fat 1
Vegetable 1

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