Brussels Sprouts and Baby Carrots

• 1 12 lbs Brussels sprouts, trimmed and cut in half
• 34 lb baby carrots
• 14 cup butter
• 2 tablespoons chives, chopped
• 2 teaspoons lemon peel, grated
• 2 teaspoons Dijon mustard

1. Bring a pot of water to boil and add carrots and brussels sprouts, boil for 6-10 minutes or until tender.
2. Drain and cool.
3. (If desired you can boil vegetables ahead of time and refrigerate).
4. In a skillet over medium heat melt butter and then stir in chives, lemon peel and mustard.
5. Stir in vegetables, tossing until coated and heated through (5 minutes).
6. Season with salt and pepper to taste, if desired.

brussels, baby carrots, butter, chives, lemon peel, mustard

Taken from www.food.com/recipe/brussels-sprouts-and-baby-carrots-196595 (may not work)