Buttery Carrots and Brussels Sprouts

Name: Buttery Carrots and Brussels Sprouts
Prep time: 10 min
Cook time: 10 min
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 zest; 1 teaspoon sugar; Salt and pepper to taste; Minced fresh parsley, optional

—American Dairy Assoc, Stacy Duffy, Chicago, Illinois

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 zest
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, 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.

Originally published as Buttery Carrots and Brussels Sprouts in Country Woman November/December 1997

Reviews

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Army Wife of Tampa

Dec 2, 2012

I make this every year for Thanksgiving! This is hands down the most amazing brussel sprouts dish ever!
mdak1ns

Dec 22, 2009

Made this as a side for Thanksgiving - easy and fast with lots of flavors that blend in unexpected ways