Honey-Lemon Brussels Sprouts and Carrots

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

  • 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
  • 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.
  • 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.
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