Prep 15 mins
Cook 10 mins
has carrots also
- 1 lb Brussels sprout, cut in 1/4
- 1⁄4 lb carrot, cut into coins then cut into 1/4
- 2 tablespoons butter
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1 teaspoon cornstarch
- 1 tablespoon water
- cook veggies until tender as you like them
- in sauce pan mix ingredients til slightly thickened
- toss with veggies.
I pan grilled the veggies and used kudzu in place of cornstarch for the thickening agent. Served with roasted chicken and a side of brown rice. Thank you! Made for Veg Tag/April.
Very good! i enjoyed it very much, and it was one of the better brussel sprouts recipe I have tried in recent years.