 | | 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.
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Prep Time: 15 minutes
Cook Time: 25 minutes
Container: Large baking sheet, large mixing bowl, small saucepan
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 |
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