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Honey-Lemon Brussels Sprouts and Carrots

 5 Ratings
2 Comments
  • Prep Time 10 min
  • Total Time 25 min
  • Servings 8
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Tone down the cabbage flavor of Brussels sprouts by tossing with honey-lemon butter.

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 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

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
80
Calories from Fat
30
% Daily Value
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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