Categories: Vegetables

Ingredients

• 1 cup water
• 3 carrots, diagonally sliced
• 1 1/2 cups cauliflower florets
• 1 910 oz.) pkg. frozen Brussels sprouts, thawed
• 2 Tbsp. butter or margarine
• 2 Tbsp. diced onion
• 2 Tbsp. all-purpose flour
• 1 cup milk
• 1 1/2 Tbsp. Dijon mustard
• 1 Tbsp. honey
• 1/2 tsp. chicken bouillon granules
• 1/4 tsp. hot sauce

Directions

1. Bring 1 cup water to a boil in a saucepan. Add carrot and cauliflower; cover and simmer 8 minutes. Add Brussels sprouts, and cool 8 minutes or until tender; drain and keep warm.
2. Melt butter in a skillet over medium heat; add onion, and sauté until tender. Whisking constantly, 1 minute. Gradually add milk; cook over medium heat,, whisking constantly until thickened. Stir in mustard and next 3 ingredients; toss with vegetables.

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