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Buttery Carrots and Brussels Sprouts


  • 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. 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, 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.


Average Rating: 5
  • Army Wife of Tampa
    Dec 31, 1969

    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

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