Who knew Brussels sprouts could taste this good? It’s the tangy mustard drizzle that makes all the difference.
Sunny Sprouts
Ingredients
- 1 (10 oz) packages packages frozen Brussels sprouts
- 1 cup carrots, sliced
- ½ cup celery, sliced
- 1 cup water
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 tablespoons butter or margarine, melted
- 1 teaspoon prepared mustard
- ¼ teaspoon salt
- Dash of pepper
Instructions
- In a medium saucepan, combine Brussels sprouts, carrots, celery, water, 1 teaspoon salt, and sugar.
- Bring to boil. Cook until crisp-tender, about 10-12 minutes; drain.
- In a small bowl, combine butter, mustard, salt, and pepper. Add to vegetables and toss lightly.
- Serve immediately.
Notes
I found the original recipe for these sprouts in an old Pillsbury cookbook and have been making it for years. Lately, I’ve seen it sprouting up all over the web . . . it’s that good!
It’s especially good with ham because of the tangy mustard, but it's a good side dish for any meal.
Serving size: ½ cup ♥ Calories: 66
Sunny Sprouts with juicy steak and onions.
NUTRITION
Calories: 66kcal | Carbohydrates: 7.1g | Protein: 1.9g | Fat: 4g | Saturated Fat: 0.7g | Sodium: 473mg | Potassium: 268mg | Fiber: 2.4g | Sugar: 2.7g | Calcium: 28mg | Iron: 1mg
Recipe Disclosure
I have made this recipe for years. First had it at a friend’s dinner and got the recipe. Thought I knew it by heart, but it has been a long time since I made it. Went to look for my copy of the recipe and couldn’t find it. Looked it up and there it was. Thanks. I decided to use baby carrots sliced, and I add diced onions too. We used yellow mustard.