Winter Vegetables With Mustard Sauce
25 min
45 min


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


 *Substitute 2 (10-ounce) packages frozen Brussels sprouts.

How to make

  1. STEP 1

    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.

  2. STEP 2

    Add Brussels sprouts. Continue cooking, stirring occasionally, 10-12 minutes or until vegetables are crisply tender. Drain.

  3. STEP 3

    Stir together all remaining ingredients in bowl; pour over vegetables. Toss to coat.


11Fat (mg)
30Cholesterol (mg)
420Sodium (mg)
36Carbohydrates (g)
2Dietary Fiber
6Protein (g)


Explore reviews from
our online community

  November 26, 2013

I found this recipe in the early 90's in a printed holiday recipe book and it has been a holiday favorite for my family every year for Thanksgiving. This year could not find my "sacred" recipe box. My daughter and I are delighted to find it on your website. This is a long standing family favorite and we highly recommend it for anyone who loves brussels sprouts.

— says Jo Ann
  December 24, 2008

This recipe has become a family favorite; we make it almost every Christmas to accompany our roast pork dinner. For our family of five, we double the recipe, with no leftovers!

— says Kristin
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