| HERBED BRUSSELS SPROUTS AND CARROTS |
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4-6 servings1 cup thinly sliced carrots 1 package (8 to 10 ounces) frozen Brussels sprouts 3 tablespoons Butter Flavor Crisco all-vegetable shortening or 3 tablespoons Butter Flavor Crisco stick 1/2 cup sliced green onion (1/2-inch slices) 1 clove garlic, minced 1/2 teaspoon lemon juice 1/8 teaspoon dried rosemary leaves Dash pepper Add carrots to Brussels sprouts and cook as directed on Brussels sprouts package. Drain. Set aside. In large skillet melt Butter Flavor Crisco. Cook and stir green onion and garlic over medium heat until onion is tender. Stir in lemon juice, rosemary and pepper. Add drained Brussels sprouts and carrots. Cook and stir for about 2 minutes, or until heated through. |
