1/2 Photos of Buttery Carrots and Brussel Sprouts
Sydney Mike's Note:
Although the original of this recipe was found in the 2009 Taste of Home Best Holiday Recipes, this vegetable dish can be made anytime of the year!
My Private Note
Units: US | Metric
- 1In a large saucepan over medium heat, cook the carrots and Brussel sprouts in boiling water until tender, about 8 to 10 minutes; drain.
- 2In a small saucepan, melt the unsalted butter; add ginger and cook for 2 minutes before adding lemon juice, lemon zest, sugar, and lemon pepper.
- 3Pour sauce over vegetables and serve.
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Nutritional Facts for Buttery Carrots and Brussel Sprouts
Serving Size: 1 (131 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 100.2
- Calories from Fat 55
- Total Fat 6.2 g
- Saturated Fat 3.7 g
- Cholesterol 15.2 mg
- Sodium 53.3 mg
- Total Carbohydrate 10.8 g
- Dietary Fiber 3.3 g
- Sugars 4.4 g
- Protein 2.2 g
The following items or measurements are not included: