Honey-Lemon Brussels Sprouts and Carrots

Tone down the cabbage flavor of Brussels sprouts by tossing with honey-lemon butter.

Honey-Lemon Brussels Sprouts and Carrots

BettyCrockerRecipe by BettyCrocker

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10 minutes

25 minutes

8 servings (1/2 cup each)

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Nutrition Info

  • 1 Serving
  • 80
  • 3g
    (Saturated Fat 1 1/2g, Trans Fat 0g)
  • 10mg
  • 115mg
  • 10g
    (Dietary Fiber 3g, Sugars 5g)
  • 2g
  • Percent Daily Value*
  • 160%
  • 20%
  • 2%
  • 2%
  • Exchanges
  • 1
  • 1
  • Carbohydrate Choices
  • 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft):

    No change.

  • How-To

    An "X" is cut into the stem ends of the Brussels sprouts so they cook evenly.

Ingredients

  • 3  cups (16 to 20) Brussels sprouts (12 oz)
  • 2 1/2  cups baby-cut carrots (12 oz)
  • 1  cup water
  • 2  tablespoons butter or margarine
  • 1  tablespoon honey
  • 1  teaspoon grated lemon peel
  • 1/4  teaspoon salt
  • 1/8  teaspoon pepper

Directions

  1. 1Trim Brussels sprouts. Cut small "X" in stem end, about 1/4 inch deep. If Brussels sprouts are very large, cut in half. In 2-quart saucepan, place Brussels sprouts and carrots; add water. Heat to boiling over medium-high heat. Cover and boil 6 to 8 minutes or until tender. Drain and return to saucepan.
  2. 2Add remaining ingredients to vegetables; toss to coat. Spoon into serving bowl.

Categories: Ingredient, Beans, Grains & Legumes, Vegetables

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