Serves: 12
Total Calories: 74
1. Cook green beans according to package directions keep warm.
2. Heat 1 inch water to boiling in large saucepan. Add Brussels sprouts. Cover and heat to boiling reduce heat. Cook 8 to 10 minutes or until stems are tender keep warm.
3. Heat 1 inch water to boiling in large saucepan. Add carrots. Cover and heat to boiling reduce heat. Cook 6 to 8 minutes or until tender keep warm.
4. Combine margarine, lemon peel and lemon juice. Arrange cooked vegetables on platter pour margarine mixture over vegetables.
1 SERVING: Calories 110 (Calories from Fat 70) Fat 8g (Saturated 1g) Cholesterol 0mg Sodium 130mg Carbohydrates 12g (Dietary Fiber 5g) Protein 3g.
This Vegetables with Lemon Butter recipe is from the Betty Crocker's Best-Loved Recipes Cookbook. Download this Cookbook today.
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