Sunny Sprouts Recipe
Ingredients
| Brussels sprouts | 1 3/4 Cup (16 tbs), frozen | |
| Celery | 1/2 Cup (16 tbs), sliced | |
| Carrot | 1/2 Cup (16 tbs), thinly sliced | |
| Salt | 1/2 Teaspoon | |
| Sugar | 1/2 Teaspoon | |
| Water | 1/2 Cup (16 tbs) | |
| Butter/Margarine | 1 Teaspoon, melted | |
| Prepared mustard | 1 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Cayenne pepper | 1 Dash |
Directions
In small saucepan, combine Brussels sprouts, celery, carrot, salt, sugar and water; bring to boil and cook, covered, for about 8 minutes until tender.
Drain well.
Combine remaining ingredients.
Add to vegetables; toss lightly.
Serve immediately.
Drain well.
Combine remaining ingredients.
Add to vegetables; toss lightly.
Serve immediately.
Chef
