Recipe information
Yield
Servings
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
Need to make a substitution?
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.
Step 2
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.