Ingredients
1 1/2
cups fresh baby carrots
1 1/2
lb fresh brussels sprouts
2
tablespoons water
2
tablespoons margarine or butter
1/2
teaspoon dried dill weed
Preparation
Place carrots in 2-quart microwave-safe casserole. Wash and trim Brussels sprouts. With tip of knife, cut an X in base of each sprout. Place on top of carrots. Add water; cover. Microwave on HIGH for 10 to 15 minutes or just until tender, stirring once halfway through cooking.
Drain carrots and Brussels sprouts well. Add margarine and dill weed. Cover; let stand 5 minutes. Mix gently to coat vegetables.
