Brussels Sprouts and Baby Carrots
- Reviews 2
Ready In: 25 mins
Serves: 4-6
Ingredients
- 1 1⁄2 lbs Brussels sprouts, trimmed and cut in half
- 3⁄4 lb baby carrots
- 1⁄4 cup butter
- 2 tablespoons chives, chopped
- 2 teaspoons lemon peel, grated
- 2 teaspoons Dijon mustard
Directions
- Bring a pot of water to boil and add carrots and brussels sprouts, boil for 6-10 minutes or until tender. Drain and cool. (If desired you can boil vegetables ahead of time and refrigerate).
- In a skillet over medium heat melt butter and then stir in chives, lemon peel and mustard.
- Stir in vegetables, tossing until coated and heated through (5 minutes).
- Season with salt and pepper to taste, if desired.
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