Honey-Dijon Vegetables

• 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 saute 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.

water, carrots, cauliflower flowerets, brussels sprouts, butter, onion, flour, milk, mustard, honey, chicken bouillon granules, hot sauce

Taken from www.myrecipes.com/recipe/honey-dijon-vegetables (may not work)