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Buttery Carrots and Brussels Sprouts Recipe

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—American Dairy Assoc, Stacy Duffy, Chicago, Illinois

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Buttery Carrots and Brussels Sprouts Recipe

Prep/Total Time: 20 min.

Yield: 8 Servings

10 10 20

Ingredients

1 pound carrots, cut into 1/4-inch slices
3/4 pound brussels sprouts, halved
1/4 cup butter, cubed
1 tablespoon minced fresh gingerroot
1 tablespoon lemon juice
2 teaspoons grated lemon peel
1 teaspoon sugar
Salt and pepper to taste
Minced fresh parsley, optional

Directions

In a large saucepan over medium heat, cook carrots and brussels sprouts in boiling water for 8-10 minutes or until tender; drain.
In a small saucepan, melt butter. Add ginger; cook for 2 minutes. Add the lemon juice, peel, sugar, salt and pepper; pour over vegetables. Sprinkle with parsley if desired. Yield: 8 servings.

Nutritional Facts 1 serving (3/4 cup) equals 96 calories, 6 g fat (4 g saturated fat), 15 mg cholesterol, 88 mg sodium, 10 g carbohydrate, 3 g fiber, 2 g protein.

Originally published as Buttery Carrots and Brussels Sprouts in Country Woman November/December 1997, p40

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