Honey-Lemon Brussels Sprouts and Carrots

Honey-Lemon Brussels Sprouts and Carrots

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

Prep Time

10

Minutes

Total Time

25

Minutes

Makes

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
  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.
Makes 8 servings (1/2 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
How-To
An "X" is cut into the stem ends of the Brussels sprouts so they cook evenly.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 80
    • (Calories from Fat 30),
  • Total Fat 3g
    • (Saturated Fat 1 1/2g,
    • Trans Fat 0g),
  • Cholesterol 10mg;
  • Sodium 115mg;
  • Total Carbohydrate 10g
    • (Dietary Fiber 3g,
    • Sugars 5g),
  • Protein 2g;
Percent Daily Value*:
    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.