Brussels Sprouts and Carrots

• 1 lb Brussels sprout, trimmed with x on bottom
• 2 tablespoons water
• 4 medium carrots, sliced 1/4 " thick
• 12 cup cream of mushroom soup
• 1 teaspoon dried thyme
• 14 cup low-fat milk or 14 cup skim milk
• 1 teaspoon lemon juice
• 12 teaspoon celery seed

1. Place sprouts, carrot and water in 1 1/2 quart casserole.
2. Microwave covered on high 7-9 minutes , until tender-crisp.
3. Combine soup, thyme, milk, lemon juice and celery seeds in small bowl.
4. Microwave uncovered on high 1 minute.
5. Add to drained vegetables and toss to coat.
6. Microwave on high covered for 1 minute.
7. Let stand 1 minute and serve.

brussels, water, carrots, cream of mushroom soup, thyme, lowfat milk, lemon juice, celery

Taken from www.food.com/recipe/brussels-sprouts-and-carrots-13208 (may not work)