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Buttery Carrots and Brussels Sprouts

 Buttery Carrots and Brussels Sprouts
—American Dairy Assoc, Stacy Duffy, Chicago, Illinois
8 ServingsPrep/Total Time: 20 min.

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

  • In a large saucepan over medium heat, cook carrots and brussels
  • sprouts in boiling water for 8-10 minutes or until tender; drain.
  • 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.