Winter Vegetables with Mustard Sauce


2 cups water
6 medium (2 cups) small new red potatoes, cut into 1-inch cubes
1 medium (1 cup) carrot, cut into 1/4-inch slices
1 pound Brussels sprouts, trimmed*
1/3 cup LAND O LAKES(R) Butter, melted
4 teaspoons country-style Dijon mustard
4 teaspoons vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
2 to 3 drops hot pepper sauce


Combine water, potatoes and carrot in 3-quart saucepan; cook over medium-high heat until water comes to a full boil. Reduce heat to medium. Cover; cook 8 minutes.

Add Brussels sprouts. Continue cooking, stirring occasionally, until vegetables are crisply tender (10 to 12 minutes). Drain. Meanwhile, stir together all remaining ingredients in small bowl; pour over vegetables. Toss to coat.

*Substitute 2 (10-ounce) packages frozen Brussels sprouts.


6 servings

Preparation Time

25 Minutes

Total Time

43 Minutes

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