Honey-Lemon Brussels Sprouts & Carrots

Prep Time
Cook Time
Ready In

"Lots of my favorites in this recipe so posting for safe keeping. Recipe found on Betty Crockers website."

Original recipe yields 7 servings


  • 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 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 & Variations

No special items needed.



What a great way to eat Brussel sprouts. We really enjoyed them prepared this way. The dish was quick and easy to make with excellent results. Thank you so much for sharing your treat. Made For Autumn Fever - 2019.

review by:
(4 Nov 2019)


This was the perfect side dish -- my dh likes brussels sprouts and my son likes carrots -- so this was wonderful with Christmas dinner. Thanks for sharing!

review by:
(25 Dec 2015)

Bergy (RIP" Forever in our Kitchen)

This was part of our Christmas dinner this year - Lovely flavour very easy to prepare. I cooked the carrots for a few minutes before adding the sprouts. They are attractive on your plate and taste great -amazing what a bit of honey can make

(26 Dec 2012)


Awesome recipe as I love me some brussel sprouts!!!! Thanks for this keeper Lori~

review by:
(25 Mar 2012)