Place water and bouillon cubes in a medium saucepan; bring to a boil. Add Brussels sprouts, carrots, and celery; return to a boil. Reduce heat and cover; simmer 15 minutes or until vegetables are tender. Drain; place vegetables in a serving bowl. Melt butter in a small skillet; add nuts and seasonings. Cook on low heat 3 to 4 minutes. Remove from heat and pour over vegetables.
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