adapted from Ann Poulson
1 1/2 lbs baby carrots
1 1/2 lbs brussel sprouts
Steam 7-10 minutes or roast in the oven in light olive oil until tender.
Sauce
4 TBSP butter
2 TBSP grainy mustard
1 TBSP smooth Dijon mustard
Melt butter and add mustards. Stir well. Pour sauce over veggies and stir gently to coat. Serve immediately.
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