Brussels sprouts with carrots

4 sweet ones

Ingredients

Quantity Ingredient
1 pounds Brussels sprouts;*about 5 cups
¼ cup Milk
3 tablespoons Butter =OR=-
3 tablespoons Margarine;
¼ teaspoon Salt;
¼ teaspoon Dry mustard;
2 mediums Carrots; shredded (about 1 cup)

Directions

* 2 packages (10 oz each) frozen Brussels sprouts can be substitued for the fresh brussels sprouts. Cook sprouts as directed on the package: drain.

Place steamer basket to ½" water in saucepan or skillet ( water should not touch the bottom of the basket). Place brussels sprouts in basket.

Cover tightly and heat to boiling point; reduce heat. Steam until tender.

12 to 15 minutes. Heat milk, margarine, salt and mustard to boiling, stirring constantly; reduce heat. Stir in carrots. Cover and simmer about 2 minutes. Spoon over brussels sprouts. Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE Source: Betty Crocker's New American Cooking by WHOM!!! Brought to you and yours via Nancy O'Brion and her Meal-Master.

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