Buttery Carrots and Brussel Sprouts |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
1/2 lb carrot, cut into 1/4-inch slices |
12 brussels sprouts |
2 tablespoons unsalted butter |
1 1/2 teaspoons fresh gingerroot, minced or 1/2 teaspoon ground ginger |
2 teaspoons fresh lemon juice |
1 teaspoon lemon zest, minced |
1/2 teaspoon granulated sugar |
1/2 teaspoon lemon pepper |
Directions:
1. In a large saucepan over medium heat, cook the carrots and Brussel sprouts in boiling water until tender, about 8 to 10 minutes; drain.
2. In a small saucepan, melt the unsalted butter; add ginger and cook for 2 minutes before adding lemon juice, lemon zest, sugar, and lemon pepper.
3. Pour sauce over vegetables and serve.
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