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Buttery Carrots and Brussels Sprouts

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Total Time:Prep/Total Time: 20 min.

By Taste Of Home Editorial Team

Recipe by Stacy Duffy

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 22, 2022

—American Dairy Assoc, Stacy Duffy, Chicago, Illinois

TEST KITCHEN APPROVED

Buttery Carrots and Brussels Sprouts

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Yield:8 servings
Prep:10 min
Cook:10 min
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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
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Directions

  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.
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