Honey Mustard Brussels Sprouts & Carrots Recipe - Easy & Delicious

YIELD Makes 8 servings

INGREDIENTS

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

PREPARATION:

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.

Note Vegetables may be prepared up to 2 hours before serving and transferred to a microwave-safe casserole. Reheat in microwave oven just before serving. This recipe appears in: Vegetable Side Dish 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