Brussels Sprouts and Baby Carrots with Lemon Dijon Butter Prep Time: 15 minutes Cook Time: 25 minutes Servings: 6 Serving Size: cup Ingredients - 1 1/2 pounds Brussels sprouts - trimmed, cut in half - 14 ounces baby carrots - 1/4 cup butter - 2 green onions - chopped - 1/2 lemon - grated - 2 teaspoons Dijon mustard - olive oil - Asiago cheese - shredded, for garnish    Directions Place Brussels sprouts and carrots in large bowl.	1

	Place Brussels and carrots in saucepan over medium heat. Whisk in lemon peel, onions and Dijon mustard. Pour over Brussels and carrots in bowl. Mix to thoroughly coat. Pour onto baking sheet lined with aluminum foil. Drizzle with olive oil. Roast in oven at 400° F until Brussels are browned and carrots are tender; approximately 20-25 minutes. Put in serving bowl, sprinkle top with asiago cheese. Season with salt and pepper. Serve hot.	2