Recipe: Vegetable Medley with Honey Mustard Sauce

VEGETABLE MEDLEY WITH HONEY MUSTARD SAUCE

1/2 cup (1 stick) butter, divided
1 medium red bell pepper, chopped (about 3/4 cup)
5 green onions, sliced (about 1/3 cup)
1/4 teaspoon salt
1/8 teaspoon ground black pepper
3 cups baby carrots
4 cups fresh broccoli florets
3 cups frozen whole kernel corn
2 tablespoons Gulden's Zesty Honey Mustard
2 teaspoons water

Melt 2 tablespoons of the butter in medium skillet over medium heat. Add bell pepper and green onions; cook and stir 2 minutes, or until vegetables are crisp-tender. Stir in salt and pepper; set aside.

Place carrots in large saucepan; add enough water to cover. Bring to a boil over high heat. Reduce heat to medium-low; cover and cook 3 minutes.

Add broccoli and corn. Return to a boil. Cook 4 minutes, or until vegetables are tender. Drain. Return cooked vegetables to saucepan; add bell peppers and onions.

Melt remaining 6 tablespoons butter in medium skillet over medium heat. Continue cooking carefully until lightly browned, stirring frequently. Remove from heat; set aside.

Stir together mustard and water in small bowl until well blended. Drizzle mustard mixture and browned butter over vegetables; toss lightly. Place in serving dish. Serve immediately.

Servings: 8 (about 1 cup each)
Source: Butterball