Vegetables with Lemon Butter


Serves: 12
Total Calories: 74

Ingredients

3 (10-ounce) packages frozen whole green beans
1 1/2 pounds brussels sprouts, cut into halves
1 pound carrot, peeled and cut into julienne strips
1/2 cup margarine or butter, melted
1 tablespoon grated lemon peel
1 tablespoon lemon juice

Directions:

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.

Nutritional Facts:

Serves: 12
Total Calories: 74
Calories from Fat: 27

This Vegetables with Lemon Butter recipe is from the Betty Crocker's Best-Loved Recipes Cookbook. Download this Cookbook today.


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WAIYEE KENNEDY




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