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Winter Vegetables with Mustard Sauce

Winter Vegetables with Mustard Sauce
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Total Time: 25

Yield: 6 servings

A country-style mustard sauce flavors this hearty vegetable dish.

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  • 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® 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.

Updated Monday, November 5th, 2007

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