Herbed Broccoli with Brussels Sprouts and Carrots

Servings: Serves 12

1 lb broccoli, cut in bite-size pieces
1 lb Brussels sprouts, trimmed
1 lb carrots, sliced
½ C butter
1/4 C lemon juice
1 tsp salt
½ tsp pepper
1 tsp oregano
1 tsp marjoram
1 tsp basil

Cook the vegetables until barely tender. Drain well and place in a 9 x 3 casserole. In a small skillet, melt the butter, add lemon juice and spices, and cook on low for 5 min. Pour over vegetables. Cover and bake at 350° for 20 min.