Brussels Sprouts and Green Beans with Lemon Butter

1. 1

   In 5- to 6-quart saucepot or Dutch oven, heat 1 inch water to boiling over high heat.

2. 2

   Add Brussels sprouts; cook 10 to 12 minutes or until tender.

3. 3

   With slotted spoon, transfer Brussels sprouts to large bowl of ice water to stop cooking.

4. 4

   Drain Brussels sprouts thoroughly; transfer to medium bowl.

5. 5

   Return water in saucepot to boiling over high heat.

6. 6

   Add green beans and cook 10 to 12 minutes or until tender; drain in colander, then plunge into ice water to stop cooking.

7. 7

   Drain green beans thoroughly.

8. 8

   If you like, transfer Brussels sprouts and green beans to separate self-sealing plastic bags.

9. 9

   Refrigerate up to 1 day.

10. 10

    About 20 minutes before serving, cut Brussels sprouts lengthwise into quarters or halves if small.

11. 11

    In same saucepot, heat almonds and butter over medium heat 5 to 6 minutes or until butter melts and turns deep golden brown in color, being careful that butter does not burn.

12. 12

    Add salt, pepper, and vegetables, and cook 5 to 7 minutes or until vegetables are heated through, stirring occasionally.

13. 13

    Toss with lemon peel.

14. 14

    Transfer vegetables to serving bowl.

* Per serving · 4 servings · Values may vary.

No additional tips available.