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Buttery Carrots and Brussel Sprouts

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“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:
Metric

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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