1 lb. Brussels sprout
1 lb. carrots peeled and cut into 1” pieces
1 cup water
2 tablespoons butter
2 tablespoons shallots
1⁄4 teaspoon cumin
1 teaspoon pepper
2 tablespoons parsley
1 tablespoon lemon juice
Boil Brussels sprouts and baby carrots together.
Cook 10 minutes until veggies are as tender as you like.
Melt butter in skillet; add shallots; brown; add cumin and pepper.
Drain veggies and add to sauté pan; cook until a little browned.
Sprinkle on parsley and lemon juice.
From: Food.comShare to Print