Brussels Sprouts With Baby Carrots

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 is 6 servings

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 by Step Method

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


No special items needed.

3 Reviews

breezermom

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!

5.0

review by:
(10 Feb 2021)

Luvcookn

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.

5.0

review by:
(18 Nov 2020)

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.

5.0

review by:
(7 Dec 2015)

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