Buttery Carrots and Brussels Sprouts

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Serves 8
1 lb. carrots, cut into 1/4 in. slices
3/4 lb. brussel sprouts, halved
1/4 c. butter
1 T. minced fresh ginger root or
3/4 tsp. ground ginger
1 T. lemon juice
2 tsp. grated lemon peel
1 tsp. sugar
Salt and pepper to taste
1 T. minced fresh parsley, optional

In a large saucepan over medium heat cook the carrots and brussel sprouts in boiling water until tender, about 8-10 minutes; drain. Melt butter in a small saucepan, add ginger; cook for 2 minutes. Add lemon juice, peel, sugar, salt and pepper; pour over vegetable. Garnish with parsley if desired.

Jeanette L. Guess - Edinburg, VA