Back to Buttery Carrots and Brussels Sprouts

Print Options


Card Sizes

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

3/4 cup: 96 calories, 6g fat (4g saturated fat), 15mg cholesterol, 88mg sodium, 10g carbohydrate (5g sugars, 3g fiber), 2g protein.

Reviews for Buttery Carrots and Brussels Sprouts

Sort By :

Average Rating
Army Wife of Tampa User ID: 7002740 202440
Reviewed Dec. 2, 2012

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

mdak1ns User ID: 2489502 44743
Reviewed Dec. 22, 2009

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

Loading Image