Buttery Carrots and Brussels Sprouts
Recipe information
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Cooking:
10 min.
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Servings per container:
8
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Source:

Ingredients for - Buttery Carrots and Brussels Sprouts

1. 1 pound carrots, cut into 1/4-inch slices -
2. 3/4 pound brussels sprouts, halved -
3. 1/4 cup butter, cubed -
4. 1 tablespoon minced fresh gingerroot -
5. 1 tablespoon lemon juice -
6. 2 teaspoons grated lemon zest -
7. 1 teaspoon sugar -
8. Salt and pepper to taste -
9. Minced fresh parsley, optional -

How to cook deliciously - Buttery Carrots and Brussels Sprouts

1. Stage

In a large saucepan over medium heat, cook carrots and brussels sprouts in boiling water for 8-10 minutes or until tender; drain.

2. Stage

In a small saucepan, melt butter. Add ginger; cook for 2 minutes. Add the lemon juice, zest, sugar, salt and pepper; pour over vegetables. Sprinkle with parsley if desired.