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Brussels Sprouts and Baby Carrots with Lemon Dijon Butter Recipe

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Directions
  • Place Brussels sprouts and carrots in large bowl.
  • 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.
Container: Large baking sheet, large mixing bowl, small saucepan
Prep Time: 15 minutes
Cook Time: 25 minutes
Serving Size: cup
Servings: 6
Enter desired servings   Change Servings
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

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