1 Pound Brussels sprouts
1/4 Cup milk
3 Tablespoons butter
1/4 Teaspoon salt
1/4 Teaspoon dry mustard
1 Cup medium carrots, shredded
Instructions
Place steamer basket in 1/2" water in saucepan or skillet, place Brussels sprouts in basket, cover tightly and heat to boiling, 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.