2 (10 oz.) pkg. frozen brussels sprouts
1 c. thinly sliced carrots
1/2 c. thinly sliced celery
1 c. water
1 tsp. salt
1 tsp. sugar
2 tbsp. butter, melted
1 tsp. prepared mustard
1/4 tsp. salt
Dash of pepper

In medium saucepan, combine brussel sprouts, carrots, celery, water, 1 teaspoon salt and sugar. Bring to boil. Cook until crisp-tender, 10-12 minutes; drain. In small bowl, combine butter and mustard, 1/4 cup teaspoon salt and pepper. Add to vegetables and toss lightly. 10-12 servings.