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    You are in: Home / Recipes / Buttery Carrots and Brussel Sprouts Recipe
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    Buttery Carrots and Brussel Sprouts

    Buttery Carrots and Brussel Sprouts. Photo by breezermom

    1/2 Photos of Buttery Carrots and Brussel Sprouts

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    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

    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!

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    Units: US | Metric


    1. 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. 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. 3
      Pour sauce over vegetables and serve.

    Ratings & Reviews:

    • on March 05, 2012


      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!

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    • on July 18, 2011


      I used ground ginger. The sauce is so good with the carrots and brussel sprouts. I steamed the veggies. Thanks Sydney Mike for posting this yummy recipe. :) Made for PRMR tag game

      people found this review Helpful. Was this review helpful to you? Yes | No


    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:

    lemon pepper

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