2 cups butter, softened
2 large green onions, sliced into wedges
1 small red onion, sliced into wedges
1 medium carrot, cut into 1 inch cubes
1 pound Brussels sprouts, sliced
1/4 cup all-purpose flour
1/2 teaspoon salt
In a medium bowl, cream together the butter, green onions and red onion until fluffy. To the cream beat in the carrot, Brussels sprout, flour and salt. Mix until well blended and pour into the greased sandwich rolls. Chill in refrigerator for 1 hour before serving.
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