Buttery Carrots and Brussel Sprouts
photo by breezermom
- Ready In:
- 20mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 226.79 g carrot, cut into 1/4-inch slices
- 12 Brussels sprouts
- 29.58 ml unsalted butter
- 7.39 ml fresh gingerroot, minced or 2.46 ml ground ginger
- 9.85 ml fresh lemon juice
- 4.92 ml lemon zest, minced
- 2.46 ml granulated sugar
- 2.46 ml lemon pepper
directions
- 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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