My favorite cooked vegetable is brussels sprouts (I always have fresh brussels sprouts in my fridge); my least favorite is carrots (I actually go out of my way to avoid cooked carrots). But these carrots were actually really good with the ginger and seasoned salt! I also added some pepper because I love pepper.
3/4 lb. fresh brussels sprouts (or 2 pkgs. frozen)
1 can chicken broth, undiluted
3/4 lb. baby carrots
2 T. butter or margarine, melted
1/8 tsp. ground ginger
1/4 tsp. seasoned salt
Place brussels sprouts & chicken broth in saucepan. Bring to a boil. Cover, reduce heat, & simmer 5 to 10 minutes, or until tender. Drain well. Add carrots to a small amount to boiling salted water in a large saucepan. Cook 5 minutes or until tender. Drain off liquid. Pour butter over carrots & sprinkle with ginger. Cook over medium heat 5 minutes, stirring occasionally. Add brussels sprouts & seasoned salt. Mix well. Cook 1 minute or until thoroughly heated.
Makes 6 to 8 servings.