Home Recipes Ingredients Vegetables Brussels Sprouts

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

Updated: Oct. 22, 2022

—American Dairy Assoc, Stacy Duffy, Chicago, Illinois

Buttery Carrots and Brussels Sprouts Recipe photo by Taste of Home

Next Recipe

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

Recommended Video

More from Taste of Home