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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 cup water |
3 carrots, diagonally sliced |
1 1/2 cups cauliflower flowerets |
1 (10-ounce) package frozen brussels sprouts, thawed |
2 tablespoons butter or margarine |
2 tablespoons diced onion |
2 tablespoons all-purpose flour |
1 cup milk |
1 1/2 tablespoons dijon mustard |
1 tablespoon honey |
1/2 teaspoon chicken bouillon granules |
1/4 teaspoon 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 cook 8 minutes or until tender; drain and keep warm.
2. Melt butter in a skillet over medium heat; add onion, and sauté until tender. Whisk in flour until smooth; cook, 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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