Honey-Dijon Vegetables

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Southern Living


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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

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