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