Brussels Sprouts and Baby Carrots with Lemon Dijon Butter Recipe

Update Servings
  • 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
Container: Large baking sheet, large mixing bowl, small saucepan
15 mins
25 mins
40 mins
  • 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.
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