Lemon-Tarragon Brussels Sprouts Recipe
Ingredients
1 pound fresh brussels sprouts
1/2 teospoon dried whole tarragon, crushed
1/4 cup coarsely grated carrot
2 teaspoons grated lemon rind
2 tablespoons lemon juice
Directions
Combine brussels sprouts, tarragon, and water to cover in a saucepan; bring to a boil.
Cover, reduce heat, and simmer 8 minutes.
Add carrot, and cook 2 minutes or until crisp-tender.
Drain.
Sprinkle lemon rind and juice over vegetables; toss lightly to coat well.
Cover, reduce heat, and simmer 8 minutes.
Add carrot, and cook 2 minutes or until crisp-tender.
Drain.
Sprinkle lemon rind and juice over vegetables; toss lightly to coat well.
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