Buttery Carrots And Brussel Sprouts - cooking recipe

Ingredients

1/2 lb carrot, cut into 1/4-inch slices
12 Brussels sprouts
2 tablespoons unsalted butter
1 1/2 teaspoons fresh gingerroot, minced or 1/2 teaspoon ground ginger
2 teaspoons fresh lemon juice
1 teaspoon lemon zest, minced
1/2 teaspoon granulated sugar
1/2 teaspoon lemon pepper

Preparation

In a large saucepan over medium heat, cook the carrots and Brussel sprouts in boiling water until tender, about 8 to 10 minutes; drain.
In a small saucepan, melt the unsalted butter; add ginger and cook for 2 minutes before adding lemon juice, lemon zest, sugar, and lemon pepper.
Pour sauce over vegetables and serve.