Lemon Ginger Butter Glazed Carrots &  Brussels Sprouts

 Ingredients

1 pound carrots, peeled, cut into 1/4-inch slices
12 ounces fresh Brussels sprouts, trimmed, halved
1/4 cup (1/2 stick) unsalted butter
1 tablespoon minced fresh ginger or 3/4 teaspoon ground ginger
1 tablespoon fresh lemon juice
2 teaspoons grated lemon rind
1 teaspoon sugar
1 tablespoon fresh minced parsley, if desired
Salt and pepper to taste

 Method

 In large saucepan of boiling, salted water, cook carrots and Brussels  sprouts until tender, 8 to 10 minutes. Drain well. In same saucepan,  melt butter. Add ginger and cook 2 minutes. Add lemon juice, rind,  sugar and cooked vegetables. Season to taste with salt and pepper.  Garnish with parsley. Makes 8 servings.