Herbed Brussels Sprouts and Carrots
|Fresh brussels sprouts||1 Pound|
|Chicken broth||2 Cup (32 tbs) (Either Homemade Or Canned)|
|Fresh baby carrots||1⁄2 Pound, scraped|
|Fresh lemon juice||1 Tablespoon|
|Safflower oil/Corn oil||2 Teaspoon|
|Fresh tarragon/1/2 teaspoon dried tarragon||1 Teaspoon|
|Ground nutmeg||1 Dash|
Wash Brussels sprouts; discard any wilted outer leaves.
In the base of each Brussels sprout cut a cross.
In a 2-quart saucepan over medium heat bring broth to a boil.
Add Brussels sprouts and carrots.
Bring to a boil; cover and reduce heat.
Simmer for 6 to 8 minutes or until vegetables are tender; drain.
Add lemon juice, oil, tarragon and nutmeg; toss lightly.