Ingredients
| 3 cups | water | | 2 | chicken bouillon cubes | | 3 pkg. (10 oz. each) | Brussels sprouts | | 1-1/2 cup | sliced carrots | | 1-1/2 cup | sliced celery | | 1/3 cup | butter or | | margarine | | 3/4 cup | dry-roasted cashew halves | | 1/4 tsp. | salt | | 1/4 tsp. | whole thyme leaves, crushed | | 1/8 tsp. | pepper |
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Instructions
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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