Buttery Carrots and Brussels Sprouts |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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âAmerican Dairy Assoc, Stacy Duffy, Chicago, Illinois Ingredients:
1 pound carrots, cut into 1/4-inch slices |
3/4 pound brussels sprouts, halved |
1/4 cup butter, cubed |
1 tablespoon minced fresh gingerroot |
1 tablespoon lemon juice |
2 teaspoons grated lemon peel |
1 teaspoon sugar |
salt and pepper to taste |
minced fresh parsley, optional |
Directions:
1. In a large saucepan over medium heat, cook carrots and brussels sprouts in boiling water for 8-10 minutes or until tender; drain.
2. In a small saucepan, melt butter. Add ginger; cook for 2 minutes. Add the lemon juice, peel, sugar, salt and pepper; pour over vegetables. Sprinkle with parsley if desired. Yield: 8 servings.
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