2 (10 oz.) pkg. frozen Brussels sprouts
1 (10 3/4 oz.) can chicken broth, undiluted
3/4 lb. baby carrots
2 tbsp. butter, melted
1/8 tsp. ground ginger
1/4 tsp. seasoned salt

Place Brussels sprouts and chicken broth in a saucepan; bring to a boil. Cover, reduce heat, and simmer 5 to 10 minutes or until tender; drain well. Add carrots to a small amount of 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 and seasoned salt; mix well. Cook 1 minute or until thoroughly heated. Yield: 6 to 8 servings.