Brussels Sprouts and Baby Carrots

1. 1

   Bring a pot of water to boil and add carrots and brussels sprouts, boil for 6-10 minutes or until tender.

2. 2

   Drain and cool.

3. 3

   (If desired you can boil vegetables ahead of time and refrigerate).

4. 4

   In a skillet over medium heat melt butter and then stir in chives, lemon peel and mustard.

5. 5

   Stir in vegetables, tossing until coated and heated through (5 minutes).

6. 6

   Season with salt and pepper to taste, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.