Brussels Sprouts & Carrots with Lemon-Thyme Infused Butter
3/4# fresh brussels sprouts
1/2# fresh carrots
1/4 C. butter
1 T. fresh lemon juice
2 tsp. fresh lemon zest
1 T. fresh chopped thyme
To prepare vegetables, cut the stem-end from each brussels sprout and place in medium-size bowl. Cut the end from each carrot and cut into 1/4-inch thick circles; place carrot slices in bowl with brussels sprouts. Fill bowl with water, add a dash of salt, and let the vegetables soak for at least 15 minutes or up to several hours. Rinse and then place in steam basket over boiling water. Cook until tender crisp, drain, and place in serving bowl.
Melt the butter in a small skillet over low heat. Add lemon juice and zest; heat over low heat for 10 minutes. Add thyme and heat for an additional 3-5 minutes. Pour over vegetables and serve.