A country-style mustard sauce flavors this hearty vegetable dish.
| 2 |
|
cups water |
| 6 |
|
medium (2 cups) small new red potatoes, cubed 1 inch |
| 1 |
|
medium (1 cup) carrot, sliced 1/4 inch |
| 1 |
|
pound Brussels sprouts, trimmed* |
| 1/3 |
|
cup LAND O LAKES® Butter, melted |
| 4 |
|
teaspoons country-style Dijon mustard |
| 4 |
|
teaspoons vinegar |
| 1/2 |
|
teaspoon salt |
| 1/4 |
|
teaspoon pepper |
| 2 |
|
to 3 drops hot pepper sauce |
Combine water, potatoes and carrot in 3-quart saucepan; cook over medium-high heat until water comes to a full boil. Reduce heat to medium. Cover; cook 8 minutes.
Add Brussels sprouts. Continue cooking, stirring occasionally, until vegetables are crisply tender (10 to 12 minutes). Drain.
Meanwhile, stir together all remaining ingredients in small bowl; pour over vegetables. Toss to coat.
*Substitute 2 (10-ounce) packages frozen Brussels sprouts.
Microwave Directions: Reduce 2 cups water to 1/4 cup. Combine potatoes, carrot and 1/4 cup water in 2 1/2-quart casserole. Cover; microwave on HIGH 4 minutes. Stir in Brussels sprouts. Cover; microwave on HIGH, stirring after half the time, until vegetables are crisply tender (10 to 14 minutes). Meanwhile, stir together all remaining ingredients in small bowl; pour over vegetables. Toss to coat.
