BRUSSELS SPROUTS & BABY CARROTS WITH LEMON-CHIVE BUTTER

By jarren

Ingredients

• 1 1/2 pounds small Brussels sprouts, trimmed, cut in half through core
• 3/4 pound (about 3 bunches) baby carrots with leafy tops, peeled, all but 1 inch of tops trimmed
• 1/4 cup (1/2 stick) butter
• 2 tablespoons chopped fresh chives
• 2 teaspoons grated lemon peel
• 2 teaspoons Dijon mustard

Details

Servings 6
Adapted from bonappetit.com

Preparation

Step 1

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.