NVDAILY.COM | Reader Recipes
Posted October 29, 2010 | Leave a comment
Buttery Carrots and Brussels Sprouts
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
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