¾pound carrots, peeled
2pounds Brussels sprouts (smaller size preferred)
4tablespoons unsalted butter
4strips lemon zest, (2-x-½-inches each) bitter white pith removed
1tablespoon fresh lemon juice
1teaspoon kosher salt
No nutrition information available
1. Remove loose outer leaves from Brussels sprouts and trim stem ends. Use a paring knife to cut a cross in the stem ends, this will help them to cook evenly.
2. Cut carrots to fit large feed tube of the Cuisinart® Food Processor. Insert the medium (4-mm) slicing disc and arrange carrots in large feed tube. Use medium pressure to slice.
3. Place butter and lemon zest in a small saucepan, and heat until butter is melted and flavor of the lemon zest is infused into the butter. Stir in lemon juice and salt.
4. In separate saucepans, cook carrots and Brussels sprouts in water to cover until cooked to taste, about 5 to 10 minutes depending on the size. Brussels sprouts should be bright green and tender but not mushy. Drain carrots and Brussels sprouts and toss with lemon butter. Serve immediately.