Honey-Lemon Brussels Sprouts and Carrots

 

3

cups (16 to 20) Brussels sprouts (12 oz)

2 1/2

cups baby-cut carrots (12 oz)

1

cup water

2

tablespoons butter or margarine

1

tablespoon honey

1

teaspoon grated lemon peel

1/4

teaspoon salt

1/8

teaspoon pepper

• 1 Trim Brussels sprouts. Cut small "X" in stem end, about 1/4 inch deep. If Brussels sprouts are very large, cut in half. In 2-quart saucepan, place Brussels sprouts and carrots; add water. Heat to boiling over medium-high heat. Cover and boil 6 to 8 minutes or until tender. Drain and return to saucepan.
• 2 Add remaining ingredients to vegetables; toss to coat. Spoon into serving bowl.