Sunny Sprouts

I pulled a bag of frozen brussel sprouts out last night and remembered this recipe. It is what got me to start eating brussel sprouts. It came out of the Pillsbury Cookbook.



2 (10oz) pkg. frozen Brussels sprouts

1 cup thinly sliced carrots

1/2 cup thinly sliced celery

1 cup water

1 teaspoon salt

1 teaspoon sugar

2 tablespoons butter or margarine melted

1 teaspoon prepared mustard

1/4 teaspoon salt

Dash pepper



In medium saucepan, combine Brussels sprouts, carrots, celery, water, 1 teaspoon salt and sugar. Bring to a boil. Cook until criptender 10 to 12 minutes; drain. In small ball, combine butter, mustartd 1/4 teaspoon salt and pepper; add to vegetables and toss lightly.