Buttery Carrots and Brussel Sprouts

1 lb carrots, cut into 1/4" slices
3/4 lb brussel sprouts, halved
1/4 c butter(not margarine)
3/4 tsp ground ginger
1 Tbsp lemon juice
1 tsp sugar
salt and pepper to taste
In a large saucepan over medium-high heat, cook carrots and brussel sprouts in boiling water until tender, about 8-10 minutes; drain. Melt butter in small saucepan. Add ginger; cook for 2 minutes. Add lemon juice, sugar, and salt and pepper; pour over vegetables. Serves 8.

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