In a med saucepan melt butter or margarine. Stir in flour, salt, and pepper. Add milk all at once. Cook and stir over medium heat till thickened and bubbly. Stir in mustard, lemon peel, and lemon. Cook and stir 1 minute more. Remove from heat. Keep sauce warm.
Halve any large Brussels sprouts. In a 3-quart saucepan combine brussels sprouts, carrots and 1 cup water. Bring to just boiling; reduce heat. Uncover and simmer for 15 to 20 minutes or till vegetables are crisp-tender. Drain. Serve with sauce.
Makes 8 to 10 servings.
Cajun Country -- New Iberia, Louisiana