Brussels Sprouts and Baby Carrots with Lemon Dijon Butter


  • Asiago cheese - shredded, for garnish
  • olive oil
  • lemon - grated
  • 2 green onions - chopped
  • ¼ cup(s) butter
  • 14 ounce(s) baby carrots
  • 1 ½ pound(s) brussels sprouts - trimmed, cut in half
  • + 1 more ingredients
    • 2 teaspoon(s) Dijon mustard

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 ...

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