Honey-Lemon Brussels Sprouts & Carrots
Recipe: #4963
March 20, 2012
Categories: Side Dishes, Lemon, Brussels sprouts, Carrot, Easter, Fathers Day, Mothers Day, Potluck Romantic Dinner, Wedding, Gluten-Free, No Eggs, Vegetarian, Kosher Dairy, more
"Lots of my favorites in this recipe so posting for safe keeping. Recipe found on Betty Crockers website."
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (104.9 g)
- Calories 69.1
- Total Fat - 4 g
- Saturated Fat - 2.5 g
- Cholesterol - 10.2 mg
- Sodium - 146.6 mg
- Total Carbohydrate - 8 g
- Dietary Fiber - 2.2 g
- Sugars - 4.1 g
- Protein - 2 g
- Calcium - 26.7 mg
- Iron - 0.8 mg
- Vitamin C - 48.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Trim the brussels sprouts and cut a small "X" in stem end, about 1/4 inch deep. If your brussels sprouts happen to be very large, cut in half.
Step 2
In a medium saucepan add brussels sprouts and carrots to water. Heat to boiling over medium-high heat. Place lid on saucepan and boil 6 to 8 minutes or until tender. Drain and return to saucepan.
Step 3
Add remaining ingredients to vegetables and toss well to coat. Spoon into bowl and serve immediately.
Tips
No special items needed.
4 Reviews
You'll Also Love
