Honey-Dijon Vegetables

Southern Living
8 servings


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1 cup water
3 carrots, diagonally sliced
1 1/2 cups cauliflower flowerets
1 (10-ounce) package frozen brussels sprouts, thawed
2 tablespoons butter or margarine
2 tablespoons diced onion
2 tablespoons all-purpose flour
1 cup milk
1 1/2 tablespoons Dijon mustard
1 tablespoon honey
1/2 teaspoon chicken bouillon granules
1/4 teaspoon hot sauce


Bring 1 cup water to a boil in a saucepan. Add carrot and cauliflower; cover and simmer 8 minutes. Add brussels sprouts, and cook 8 minutes or until tender; drain and keep warm.

Melt butter in a skillet over medium heat; add onion, and sauté until tender. Whisk in flour until smooth; cook, whisking constantly, 1 minute. Gradually add milk; cook over medium heat, whisking constantly until thickened. Stir in mustard and next 3 ingredients; toss with vegetables.

Created date

December 1999