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Buttery Carrots and Brussels Sprouts Recipe
Buttery Carrots and Brussels Sprouts Recipe photo by Taste of Home
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Buttery Carrots and Brussels Sprouts Recipe

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5 2 1
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:8 servings
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

3/4 cup: 96 calories, 6g fat (4g saturated fat), 15mg cholesterol, 88mg sodium, 10g carbohydrate (5g sugars, 3g fiber), 2g 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


Reviews for Buttery Carrots and Brussels Sprouts

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MY REVIEW
Army Wife of Tampa User ID: 7002740 202440
Reviewed Dec. 2, 2012

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

MY REVIEW
mdak1ns User ID: 2489502 44743
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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