1/2 c. sliced celery
1/2 c. thinly sliced carrots
1 (10 oz.) pkg. frozen brussels sprouts
1/2 tsp. sugar
1/2 tsp. salt
1/2 c. boiling water
1 tsp. prepared mustard
2 tbsp. melted butter
Salt
Freshly ground pepper
Dash of cayenne pepper

Cook celery, carrots, and brussels sprouts with sugar and salt in boiling water in saucepan until tender. Drain. Combine mustard and butter. Spoon mixture over vegetables. Season with salt, pepper, and cayenne pepper. Yields 4 servings.