1/2 cup carrots, cut thin into 2 inch sticks
1 1/2 cups florets of cauliflower and broccoli
2 tablespoons dijon mustard
2 tablespoons honey
1/2 teaspoon dried dill weed

1/2 cup carrots, cut thin into 2 inch sticks 1 1/2 cups florets of cauliflower and broccoli 2 tablespoons dijon mustard 2 tablespoons honey 1/2 teaspoon dried dill weed

1. steam carrots for 10 minutes.
2. Add cauliflower and broccoli and steam until barely tender, approximately 8 additional minutes.
3. Combine mustard with honey and dill to make a smooth sauce.
4. Mix sauce with hot cooked vegetables and stir gently until sauce is evenly distributed.

Serves 4