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Buttery Carrots and Brussels Sprouts Recipe

Buttery Carrots and Brussels Sprouts Recipe

—American Dairy Assoc, Stacy Duffy, Chicago, Illinois
TOTAL TIME: Prep/Total Time: 20 min. YIELD: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

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.

Nutritional Facts

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

Reviews for Buttery Carrots and Brussels Sprouts

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MY REVIEW
Army Wife of Tampa
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
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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