Brussels Sprouts With Baby Carrots

Prep Time
Cook Time
Ready In

"This works for us as my husband likes brussels sprouts and my son likes carrots. Recipe source: Bon Appetit (November 2006)"

Original recipe yields 6 servings


  • Serving Size: 1 (182.6 g)
  • Calories 141.3
  • Total Fat - 8.2 g
  • Saturated Fat - 5 g
  • Cholesterol - 20.3 mg
  • Sodium - 154 mg
  • Total Carbohydrate - 15.7 g
  • Dietary Fiber - 6 g
  • Sugars - 5.2 g
  • Protein - 4.5 g
  • Calcium - 70.6 mg
  • Iron - 1.8 mg
  • Vitamin C - 100.3 mg
  • Thiamin - 0.2 mg

Step 1

In a pot of boiling salted water over medium heat cook the vegetables until tender (under 10 minutes); drain and cool.

Step 2

In a skillet melt butter over medium heat. Stir in chives, lemon peel and mustard; add vegetables and toss until coated and heated through (5 minutes). Season to taste with salt and pepper.

Tips & Variations

No special items needed.



I loved these veggies! The lemon, chives and dijon were perfect with them. I like mine a little crisper, so might reduce the cooking time down to 7 or 8 minutes. The sauce is perfection. Thanks for sharing!

review by:
(10 Feb 2021)


What a delicious change of flavour! Fast and easy to put together on a busy day. I cut the recipe in half for the two of us and we ate it all. Did finish it with a splash of lemon juice. Great recipe! Thank you for sharing another keeper Ellie! Made for Billboard Recipe Tag.

review by:
(18 Nov 2020)

Bergy (RIP" Forever in our Kitchen)

Easy to make and delicious. I let the veggies brown a bit - they looked so tasty. I will make this recipe again for sure.

(7 Dec 2015)