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.
Recipe information
Cooking:
10 min.
Servings per container:
8
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