Ingredients:
4 cups frozen whole green beans (from two 22-oz bags)
1 1⁄2 lb fresh Brussels sprouts, cut in half
1 lb fresh carrots, cut into julienne (matchstick-cut) strips
1⁄3 cup butter or margarine
1 tablespoon grated lemon peel
1 tablespoon lemon juice

Method:
1 Cook green beans as directed on bag. Drain in large colander. Place on large serving platter; cover to keep warm.

2 In 3-quart saucepan, heat 1 inch water (salted if desired) to boiling. Add Brussels sprouts. Cover; return to boiling. Reduce heat; cook uncovered 8 to 10 minutes or until stems are tender.

3 Meanwhile, in 2-quart saucepan, heat 1 inch water (salted if\desired) to boiling. Add carrots. Cover; return to boiling. Reduce heat; cook uncovered 6 to 8 minutes or until tender.

4 Drain Brussels sprouts and carrots in colander. Place on same platter with green beans; cover to keep warm.

5 In 1-quart saucepan, heat butter until melted. Stir in lemon peel and lemon juice. Pour butter mixture over vegetables.

Notes and Tips:
If you have frozen Brussels sprouts on hand, use those in place of the fresh. Use about 2 cups or a 16-ounce bag.

vegetables with lemon butter recipe