Buttery Carrots and Brussel Sprouts

“Although the original of this recipe was found in the 2009 Taste of Home Best Holiday Recipes, this vegetable dish can be made anytime of the year!”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large saucepan over medium heat, cook the carrots and Brussel sprouts in boiling water until tender, about 8 to 10 minutes; drain.
  2. 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.
  3. Pour sauce over vegetables and serve.

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