Brussels Sprouts And Baby Carrots With Lemon Chive Butter Food

BUTTERY CARROTS AND BRUSSELS SPROUTS

Steps:

• In a large saucepan over medium heat, cook carrots and brussels sprouts in boiling water for 8-10 minutes or until tender; drain., In a small saucepan, melt butter. Add ginger; cook for 2 minutes. Add the lemon juice, zest, sugar, salt and pepper; pour over vegetables. Sprinkle with parsley if desired.

ROASTED BRUSSELS SPROUTS AND CARROTS

Steps:

• Whisk 2 tablespoons vegetable oil, the juice of 1/2 lime, 2 teaspoons sugar, 1 minced garlic clove, 1 teaspoon kosher salt and a pinch of red pepper flakes. Toss with 1 pound quartered Brussels sprouts and 1/2 pound sliced carrots on a baking sheet. Roast at 450 degrees F until tender, about 25 minutes. Toss with the juice of 1/2 lime, and salt and chopped mint to taste.

LEMON-BUTTER BRUSSELS SPROUTS

Steps:

• Cut brussels sprouts in half. In a large skillet, heat oil over medium heat. Add Brussels sprouts and garlic; cook and stir 5 minutes or until sprouts begin to brown. , Add wine, stirring to loosen browned bits from pan. Stir in broth, lemon juice, thyme, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until sprouts are tender., Stir in butter and lemon zest until butter is melted. If desired, sprinkle with parsley.

BRUSSELS SPROUTS WITH LEMON AND GARLIC

Steps:

• Preheat the broiler. Pour the olive oil into a small saucepan. Remove wide strips of zest from the lemon using a vegetable peeler, taking care not to get the white pith. Add the zest to the olive oil and heat over medium heat until the zest is sizzling, about 5 minutes. Remove from the heat and let cool.
• Put the Brussels sprouts on a rimmed baking sheet; drizzle the olive oil over the sprouts, leaving the zest in the pan. Toss the Brussels sprouts and spread in a single layer (it's OK if some of the leaves fall off). Season with 1 teaspoon salt and a few grinds of pepper.
• Broil, stirring often, until the Brussels sprouts are tender and charred in spots, 12 to 15 minutes. Meanwhile, thinly slice the reserved lemon zest; add to the Brussels sprouts along with the garlic during the last 2 minutes of broiling. Transfer to a bowl, add the chives and toss. Season with salt and pepper.

BRUSSELS SPROUTS AND BABY CARROTS

Steps:

• Bring a pot of water to boil and add carrots and brussels sprouts, boil for 6-10 minutes or until tender. Drain and cool. (If desired you can boil vegetables ahead of time and refrigerate).
• In a skillet over medium heat melt butter and then stir in chives, lemon peel and mustard.
• Stir in vegetables, tossing until coated and heated through (5 minutes).
• Season with salt and pepper to taste, if desired.

BRUSSELS SPROUTS WITH CARROTS

Steps:

• Bring enough water to a boil to cover the sprouts and carrots when they are added.
• Meanwhile, trim off and discard the base of each sprout. Trim and scrape the carrots. Add sprouts and carrots to the water and salt to taste. Cook until tender, about 8 minutes. Drain thoroughly.
• Heat the butter in a skillet and saute the shallots briefly. Add sprouts and carrots, sprinkle with cumin, salt and pepper and cook briefly. Serve sprinkled with chopped parsley.

LEMON CHIVE BRUSSELS SPROUTS

Steps:

• in 2 qt saucepan place Brussels sprouts, add enough water to cover, bring to a full boil. cover and cook over medium heat until crispy tender; drain.
• return sprouts to pan, add remaining ingredients, cook over medium heat, stirring occasionally until heated through.
• serve.

BRUSSEL SPROUTS WITH CARROTS

Steps:

• Boil brussel sprouts and baby carrots together.
• Cook 10 minutes until veggies are as tender as you like.
• Melt butter in skillet; add shallots; brown; add cumin and pepper.
• Drain veggies and add to saute pan; cook until a little browned.
• Sprinkle on parsley and lemon juice.

VEGETABLES WITH LEMON CHIVE BUTTER (MICROWAVE)

Steps:

• Trim the tough ends off the asparagus.
• Cut the courgettes into quarters lengthwise; cut carrots in half lengthwise. Arrange carrots in an oblong shaped microwave dish so the ends over lap (fat ends to the end of the casserole and thin ends to the middle) in the centre; add water.
• Cook, covered, on HIGH 4 minutes.
• Arrange the asparagus on top of the carrots so the tips are over lapping.
• Arrange courgettes in layer on top of the carrots and asparagus.
• Cover and cook on HIGH 8 - 10 minutes, or until vegetables are tender.
• BUTTER:- Combine butter, chives, mustard, lemon zest and juice and salt in a bowl.
• Cook on HIGH 2 1/2 - 3 minutes, until butter has melted.
• Arrange vegetables on a warm plate and pour the Lemon and Chive Butter over.
• Cheers, Doreen Doreen Randal, Wanganui.
• New Zealand.

BRUSSELS SPROUTS AND BABY CARROTS WITH LEMON-CHIVE BUTTER

Steps:

• Cook brussels sprouts and carrots in medium pot of boiling salted water until just tender, about 6 minutes. Drain and cool. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate. Melt butter in heavy large skillet over medium heat. Stir in chives, lemon peel, and mustard. Add vegetables and toss until coated and heated through, about 5 minutes. Season to taste with salt and pepper. Transfer to bowl.