You are here

Brussels Sprouts With Carrots

American.Gourmet's picture
Ingredients
  Brussels sprouts 1 Pound
  Milk 1⁄4 Cup (4 tbs)
  Butter/Margarine 3 Tablespoon
  Salt 1⁄4 Teaspoon
  Dry mustard 1⁄4 Teaspoon
  Carrots 2 Medium
Directions

Place steamer basket in 1/2 inch water in saucepan or skillet (water should not touch bottom of basket).
Place Brussels sprouts in basket.
Cover tighdy and heat to boiling; 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 2 minutes.
Spoon over Brussels sprouts.
Microwave Directions: Place Brussels sprouts and 1/4 cup water in 1 1/2-quart microwavable casserole.
Cover tightly and microwave on high (100%) 5 minutes; stir.
Cover and microwave until tender, 4 to 6 minutes longer; drain.
Place remaining ingredients in 1-quart microwavable casserole.
Cover tightly and microwave 1 minute; stir.
Cover and microwave until hot, about 1 minute longer.
Spoon over Brussels sprouts.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Interest: 
Party

Rate It

Your rating: None
4.416665
Average: 4.4 (18 votes)