Recipe information
Ingredients for - Buttery Carrots and Brussels Sprouts
1. 1 pound carrots, cut into 1/4-inch slices -
2. 3/4 pound brussels sprouts, halved -
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.