Honey-Dijon Vegetables

Recipe from Southern Living

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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


  1. 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.
  2. 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.
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