Brussels sprouts with carrots
4 sweet ones
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Brussels sprouts;*about 5 cups |
| ¼ | cup | Milk |
| 3 | tablespoons | Butter =OR=- |
| 3 | tablespoons | Margarine; |
| ¼ | teaspoon | Salt; |
| ¼ | teaspoon | Dry mustard; |
| 2 | mediums | Carrots; shredded (about 1 cup) |
Directions
* 2 packages (10 oz each) frozen Brussels sprouts can be substitued for the fresh brussels sprouts. Cook sprouts as directed on the package: drain.
Place steamer basket to ½" water in saucepan or skillet ( water should not touch the bottom of the basket). Place brussels sprouts in basket.
Cover tightly and heat to boiling point; reduce heat. Steam until tender.
12 to 15 minutes. Heat milk, margarine, salt and mustard to boiling, stirring constantly; reduce heat. Stir in carrots. Cover and simmer about 2 minutes. Spoon over brussels sprouts. Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE Source: Betty Crocker's New American Cooking by WHOM!!! Brought to you and yours via Nancy O'Brion and her Meal-Master.