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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


  • 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


  • 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.

Reviews for Buttery Carrots and Brussels Sprouts

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Reviewed Dec. 2, 2012

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

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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