Buttery Carrots and Brussels Sprouts Recipe
Buttery Carrots and Brussels Sprouts Recipe photo by Taste of Home
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 8 servings

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

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.

Directions

  1. In a large saucepan over medium heat, cook carrots and brussels sprouts in boiling water for 8-10 minutes or until tender; drain.
  2. 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.
Originally published as Buttery Carrots and Brussels Sprouts in Country Woman November/December 1997, p40

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.

Reviews for Buttery Carrots and Brussels Sprouts

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MY REVIEW
Reviewed Dec. 2, 2012

"I make this every year for Thanksgiving! This is hands down the most amazing brussel sprouts dish ever!"

MY REVIEW
Reviewed Dec. 22, 2009

"Made this as a side for Thanksgiving - easy and fast with lots of flavors that blend in unexpected ways"

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