Carrots And Brussels Sprouts With Lemon Butter(Serves 6) - cooking recipe

Ingredients

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
grated peel and juice of 1/2 lemon
1 tsp. caraway seed
1 small clove garlic, minced

Preparation

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.