Honey-Lemon Brussels Sprouts and Carrots

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

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. 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. 2 Add remaining ingredients to vegetables; toss to coat. Spoon into serving bowl.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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