A country-style mustard sauce flavors this hearty vegetable dish.
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.
Nutrition Facts (1 serving)
Calories 250; Fat 11g; Cholesterol 30mg; Sodium 420mg; Carbohydrate 36g; Dietary Fiber 2g; Protein 6g