Carrots & brussels sprots with lemon butter
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Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Carrots, cut in julienne strips |
| 1 | pounds | Brussels sprouts, trimmed and cut in halves |
| Boiling salted water | ||
| ⅓ | cup | Butter or margarine |
| Grated peel and juice of 1/2 lemon | ||
| 1 | teaspoon | Caraway seeds |
| 1 | small | Clove garlic, minced |
Directions
1. Cook carrots and brussels sprouts together in boiling salted water until tender, about 10 minutes. Drain and set aside. 2. Melt butter in saucepan with lemon peel and juice, caraway seeds and garlic. 3.
Add cooked vegetables and heat.
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