A country-style mustard sauce flavors this hearty vegetable dish.
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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.
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, 10-12 minutes or until vegetables are crisply tender. Drain.
Stir together all remaining ingredients in bowl; pour over vegetables. Toss to coat.
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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.
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!