Honey Lemon Brussels Sprouts and Carrots

This recipe tones down the cabbage flavor of Brussels sprouts by tossing them with honey-lemon butter.


8 servings


3 cups (16 to 20) Brussels sprouts (12 ounces)
2 1/2 cups baby-cut carrots (12 ounces)
1 cup water
2 tablespoons butter or margarine
1 tablespoon honey
1 teaspoon grated lemon peel
1/4 teaspoon salt
1/8 teaspoon pepper


Trim Brussels sprouts. Cut small "X" in stem end, about 1/4 inch deep. If Brussels sprouts are very large, cut in half.

In 2-quart saucepan, place Brussels sprouts and carrots; add water. Heat to boiling over medium-high heat. Cover and boil 6 to 8 minutes or until tender. Drain and return to saucepan.

Add remaining ingredients to vegetables; toss to coat. Spoon into serving bowl.

Estimated Time

Preparation Time: 10 minutes
Cook Time: 8 minutes
Total Time: 25 minutes

Additional Information

An "X" is cut into the stem ends of the Brussels sprouts so they cook evenly.

Nutritional Information

1 Serving (1 Serving): Calories 80: (Calories from Fat 30), Total Fat 3 g (Saturated Fat 1 1/2 g, Trans Fat 0 g), Cholesterol 10 mg; Sodium 115 mg; Total Carbohydrate 10 g (Dietary Fiber 3 g, Sugars 5 g), Protein 2 g; Exchanges: 1 Vegetable; 1 Fat; Carbohydrate Choices: 1/2

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