Buttery Carrots and Brussel Sprouts

READY IN: 20mins
Recipe by Sydney Mike

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!

Top Review by breezermom

The colors are just beautiful! I left out some of the lemon juice....felt it might be too overpowering. The sauce was delicious, but let the flavors of the vegetables shine through. Thanks for posting, Syd! Made for PRMR Tag!

Ingredients Nutrition


  1. In a large saucepan over medium heat, cook the carrots and Brussel sprouts in boiling water until tender, about 8 to 10 minutes; drain.
  2. In a small saucepan, melt the unsalted butter; add ginger and cook for 2 minutes before adding lemon juice, lemon zest, sugar, and lemon pepper.
  3. Pour sauce over vegetables and serve.

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