Brussels Sprouts and Baby Carrots with Lemon Dijon Butter Recipe
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1 1/2 pounds Brussels sprouts - trimmed, cut in half
14 ounces baby carrots
1/4 cup butter
2 green onions - chopped
1/2 lemon - grated
2 teaspoons Dijon mustard
Asiago cheese - shredded, for garnish
:Large baking sheet, large mixing bowl, small saucepan
Place Brussels sprouts and carrots in large bowl.
Place Brussels and carrots in saucepan over medium heat. Whisk in lemon peel, onions and Dijon mustard. Pour over Brussels and carrots in bowl. Mix to thoroughly coat.
Pour onto baking sheet lined with aluminum foil.
Drizzle with olive oil. Roast in oven at 400Â° F until Brussels are browned and carrots are tender; approximately 20-25 minutes.
Put in serving bowl, sprinkle top with asiago cheese.
Season with salt and pepper.
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