Steamed Vegetable Medley With Lemon Butter Recipe

About this recipe

A diabetic-friendly, vegetarian dinner featuring a medley of steamed Brussels sprouts, carrots, and potatoes, tossed in a zesty lemon butter sauce for a light yet satisfying meal.

Ingredients

• 500G Natoora French Mixed Heritage Carrots
• 4 Per Pack Albert Bartlett Butter Gold Bakers
• - Greens Frozen Medium Brussels Sprouts
• - Sunita Lemon Juice Organic
• 50G Pepper Black Ground BWFO
• 80 Ml Ladolea Set Of 2 Lemon & Oregano Infused Extra Virgin Olive Oil, 80Ml

Instructions

1. 1. Peel and slice 5 medium carrots into thin rounds and peel 4 medium potatoes, cutting them into bite-sized chunks.
2. 2. Place the sliced carrots and potato chunks in a steamer basket over boiling water. Cover and steam for 6 minutes.
3. 3. Trim and halve 12 Brussels sprouts, then add them to the steamer basket with the carrots and potatoes. Cover and steam for an additional 5 to 7 minutes, or until all vegetables are tender.
4. 4. In a small bowl, mix 1 tablespoon of olive oil with 1 tablespoon of lemon juice and 1/8 teaspoon of black pepper.
5. 5. Transfer the steamed vegetables to a serving bowl, pour the lemon oil mixture over them, and toss gently to coat. Serve warm.