Honey-Lemon Brussels Sprouts and Carrots

Tone down the cabbage flavor of Brussels sprouts by tossing with honey-lemon butter.

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Servings 8

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ingredients 8
Prep Time 10 min
Total Time 25 min

Ingredients

3: cups (16 to 20) Brussels sprouts (12 oz)

2 1/2: cups baby-cut carrots (12 oz)

1: cup water

2: tablespoons butter or margarine

1: tablespoon honey

1: teaspoon grated lemon peel

1/4: teaspoon salt

1/8: teaspoon pepper

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Directions

1 Trim Brussels sprouts. Cut small "X" in stem end, about 1/4 inch deep. If Brussels sprouts are very large, cut in half. In 2-quart saucepan, place Brussels sprouts and carrots; add water. Heat to boiling over medium-high heat. Cover and boil 6 to 8 minutes or until tender. Drain and return to saucepan.
2 Add remaining ingredients to vegetables; toss to coat. Spoon into serving bowl.