Lemon-Tarragon Brussels Sprouts
|Brussels sprouts||1 Pound|
|Dried tarragon||1⁄2 Teaspoon|
|Coarsely grated carrot||1⁄4 Cup (4 tbs)|
|Lemon rind||2 Teaspoon|
|Lemon juice||2 Tablespoon|
Combine brussels sprouts, tarragon, and water to cover in a saucepan; bring to a boil.
Cover, reduce heat, and simmer 8 minutes.
Add carrot, and cook 2 minutes or until crisp-tender.
Sprinkle lemon rind and juice over vegetables; toss lightly to coat well.