BUTTERY CARROTS AND BRUSSEL SPROUTS

Buttery Carrots and Brussel Sprouts image

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!

Provided by Sydney Mike

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

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

Steps:

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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