Back to Buttery Carrots and Brussels Sprouts

Print Options

 
 
 Print
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

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.