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Cook'n with Betty Crocker 
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Vegetables with Lemon Butter |
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Serves: 12 Print this RecipeThe tart lemon butter adds just the right zip to the vegetables. Serve this colorful, tasty side with some broiled fresh fish. 3 (10-ounce) packages frozen whole green beans 1 1/2 pounds brussels sprouts, cut into halves 1 pound carrots, peeled and cut into julienne strips 1/2 cup margarine or butter, melted 1 tablespoon grated lemon peel 1 tablespoon lemon juice 1. Cook green beans according to package directions; keep warm. 2. Heat 1 inch water to boiling in large saucepan. Add Brussels sprouts. Cover and heat to boiling; reduce heat. Cook 8 to 10 minutes or until stems are tender; keep warm. 3. Heat 1 inch water to boiling in large saucepan. Add carrots. Cover and heat to boiling; reduce heat. Cook 6 to 8 minutes or until tender; keep warm. 4. Combine margarine, lemon peel and lemon juice. Arrange cooked vegetables on platter; pour margarine mixture over vegetables. 1 SERVING: Calories 110 (Calories from Fat 70); Fat 8g (Saturated 1g); Cholesterol 0mg; Sodium 130mg; Carbohydrates 12g (Dietary Fiber 5g); Protein 3g. From "Betty Crocker's Best-Loved Recipes." Text Copyright 1998 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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