Taste of Home
Buttery Carrots and Brussels Sprouts
TOTAL TIME: Prep/Total Time: 20 min.
YIELD: 8 servings.
—American Dairy Assoc, Stacy Duffy, Chicago, Illinois
Ingredients
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1 pound carrots, cut into 1/4-inch slices
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3/4 pound brussels sprouts, halved
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1/4 cup butter, cubed
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1 tablespoon minced fresh gingerroot
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1 tablespoon lemon juice
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2 teaspoons grated lemon zest
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1 teaspoon sugar
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Salt and pepper to taste
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Minced fresh parsley, optional
Directions
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1.
In a large saucepan over medium heat, cook carrots and brussels sprouts in boiling water for 8-10 minutes or until tender; drain.
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2.
In a small saucepan, melt butter. Add ginger; cook for 2 minutes. Add the lemon juice, zest, sugar, salt and pepper; pour over vegetables. Sprinkle with parsley if desired.
Nutrition Facts
3/4 cup: 96 calories, 6g fat (4g saturated fat), 15mg cholesterol, 88mg sodium, 10g carbohydrate (5g sugars, 3g fiber), 2g protein.
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