Brussel Sprouts With Carrots
8
Servings
Servings
10m PT10M
Prep Time
Prep Time
20m PT20M
Cook Time
Cook Time
30m
Ready In
Ready In
Recipe: #14361
September 24, 2014
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Original recipe yields 8 servings
Ingredients
Nutritional
- Serving Size: 1 (152 g)
- Calories 76.7
- Total Fat - 3.2 g
- Saturated Fat - 1.9 g
- Cholesterol - 7.6 mg
- Sodium - 80.9 mg
- Total Carbohydrate - 11.4 g
- Dietary Fiber - 4 g
- Sugars - 4.2 g
- Protein - 2.6 g
- Calcium - 48.8 mg
- Iron - 1.1 mg
- Vitamin C - 53.9 mg
- Thiamin - 0.1 mg
Step 1
Boil brussels sprouts and baby carrots together for 10 minutes until veggies are as tender as you like.
Step 2
Melt butter in skillet; add shallots; brown; add cumin and pepper.
Step 3
Drain veggies and add to saute pan; cook until a little browned.
Step 4
Sprinkle on parsley and lemon juice.
Tips & Variations
No special items needed.
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