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Honey-Lemon Brussels Sprouts and Carrots

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Honey-Lemon Brussels Sprouts and Carrots
  • Prep 10 min
  • Total 25 min
  • Ingredients 8
  • Servings 8
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Tone down the cabbage flavor of Brussels sprouts by tossing with honey-lemon butter.
Updated May 20, 2010

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

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.

Tips from the Pillsbury Kitchens

  • tip 1
    An "X" is cut into the stem ends of the Brussels sprouts so they cook evenly.

Nutrition Information

80 Calories, 3g Total Fat, 2g Protein, 10g Total Carbohydrate, 5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
80
Calories from Fat
30
Total Fat
3g
5%
Saturated Fat
1 1/2g
7%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
115mg
5%
Potassium
260mg
7%
Total Carbohydrate
10g
3%
Dietary Fiber
3g
12%
Sugars
5g
Protein
2g
% Daily Value*:
Vitamin A
160%
160%
Vitamin C
20%
20%
Calcium
2%
2%
Iron
2%
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 Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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