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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

1 review

Test Kitchen Approved

Total Time

Prep/Total Time: 20 min.

Makes

8 servings

—American Dairy Assoc, Stacy Duffy, Chicago, Illinois

Buttery Carrots and Brussels Sprouts Recipe photo by Taste of Home

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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.

Buttery Carrots and Brussels Sprouts

Ingredients

Directions

Nutrition Facts

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