Buttery Carrots and Brussel Sprouts
photo by breezermom
- Ready In:
- 20mins
- Ingredients:
- 8
- Serves:
-
4
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
- In a large saucepan over medium heat, cook the carrots and Brussel sprouts in boiling water until tender, about 8 to 10 minutes; drain.
- 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.
- Pour sauce over vegetables and serve.
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