Brussels Sprouts With Baby Carrots

6
Servings
5m
Prep Time
15m
Cook Time
20m
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
OK

Nutritional

  • 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.

Related

Bergy

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

review by:
(7 Dec 2015)