12 oz. sm. carrots, peeled
4 med. new potatoes, quartered
12 brussel sprouts, halved
1 tbsp. butter, melted
1 tbsp. fresh lemon juice
1/2 tsp. salt
1/8 tsp. pepper

Place carrots and potatoes in steamer over 1 to 2 inches of boiling water. Cover; cook 6 minutes. Add brussel sprouts; cover and continue cooking 5 to 7 minutes or until vegetables are tender. Combine butter, lemon juice, salt and pepper. Toss with steamed vegetables.