Brussels sprouts & carrots in lemon butter

Yield: 2 servings

Measure Ingredient
½ pounds Brussels sprouts, trimmed and halved
½ pounds Carrots, scrubbed and halved lengthwise and crosswise
4 tablespoons Butter
1 \N Small clove garlic, minced
\N \N Juice and grated peel of 1/4 lemon

Steam sprouts and carrots for 10 minutes. Drain and arrange in a heated serving dish. Melt butter with garlic, add lemon juice and peel, and pour over vegetables. (Save stock from vegetables for other recipes.) Serves 4 Submitted By JULIE GLEITSMANN On 09-20-95

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