Brussels Sprouts and Green Beans with Lemon Butter

• 2 container Brussels sprouts
• 1 lb. green beans
• 1/2 c. slivered almonds
• 3 tbsp. butter
• 1 tsp. salt
• 1/4 tsp. ground black pepper
• 1 tbsp. fresh lemon peel

1. In 5- to 6-quart saucepot or Dutch oven, heat 1 inch water to boiling over high heat.
2. Add Brussels sprouts; cook 10 to 12 minutes or until tender.
3. With slotted spoon, transfer Brussels sprouts to large bowl of ice water to stop cooking.
4. Drain Brussels sprouts thoroughly; transfer to medium bowl.
5. Return water in saucepot to boiling over high heat.
6. Add green beans and cook 10 to 12 minutes or until tender; drain in colander, then plunge into ice water to stop cooking.
7. Drain green beans thoroughly.
8. If you like, transfer Brussels sprouts and green beans to separate self-sealing plastic bags.
9. Refrigerate up to 1 day.
10. About 20 minutes before serving, cut Brussels sprouts lengthwise into quarters or halves if small.
11. In same saucepot, heat almonds and butter over medium heat 5 to 6 minutes or until butter melts and turns deep golden brown in color, being careful that butter does not burn.
12. Add salt, pepper, and vegetables, and cook 5 to 7 minutes or until vegetables are heated through, stirring occasionally.
13. Toss with lemon peel.
14. Transfer vegetables to serving bowl.

brussels, green beans, almonds, butter, salt, ground black pepper, fresh lemon peel

Taken from www.delish.com/recipefinder/brussels-sprouts-green-beans-lemon-butter-2255 (may not work)