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Sunny Sprouts
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Sunny Sprouts


Total Time 20 minutes
Servings 6
Calories 66

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.

Sunny Sprouts with juicy steak and onions.

Serving size: ½ cup ♥ Calories: 66

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