Honey-Lemon Brussels Sprouts and Carrots

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

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  • prep time 10 min
  • total time 25 min
  • ingredients 8
  • servings 8
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Trim 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 Add remaining ingredients to vegetables; toss to coat. Spoon into serving bowl.
  • 1 Trim 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 Add remaining ingredients to vegetables; toss to coat. Spoon into serving bowl.

EXPERT TIPS

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Expert Tips

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

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
80
(
Calories from Fat
30),
% Daily Value
Total Fat
3g
3%
(Saturated Fat
1 1/2g,
1 1/2%
Trans Fat
0g
0%
),
Cholesterol
10mg
10%;
Sodium
115mg
115%;
Total Carbohydrate
10g
10%
(Dietary Fiber
3g
3%
  Sugars
5g
5%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
160%;
Vitamin C
20%;
Calcium
2%;
Iron
2%;
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.