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Categories:Viewed: 87 - Published at: 7 years ago
Ingredients
- 1 12 lbs Brussels sprouts, trimmed and cut in half
- 34 lb baby carrots
- 14 cup butter
- 2 tablespoons chives, chopped
- 2 teaspoons lemon peel, grated
- 2 teaspoons Dijon mustard
Method
- 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.
