Carrots and Brussels Sprouts with Lemon Butter(Serves 6)
Carrots And Brussels Sprouts With Lemon Butter(Serves 6) is an moderately easy dinner. Made with 1 lb. carrots, cut in julienne strips, 1 lb. brussels sprouts, trimmed and cut in halves, boiling, salted water, 1/3 c. butter or margarine and grated peel and juice of 1/2 lemon, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
π¨βπ³ Instructions
Cook carrots and Brussels sprouts together in boiling, salted water until tender, about 10 minutes.
Drain and set aside.
Melt butter in saucepan with lemon peel and juice, caraway seed and garlic.
Add cooked vegetables and heat.
Contains 140 calories per serving.
π· Perfect Pairings
Complete your meal with these
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