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    You are in: Home / Recipes / Carrots and Brussels Sprouts Recipe
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    Carrots and Brussels Sprouts

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    15 mins

    5 mins

    blucoat's Note:

    This recipe is from Gourmet Magazine (February 2008) by Ian Knauer. It is very simple to prepare and would be great for Thanksgiving!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cook shallot in 2 tablespoons butter in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until softened, 1 to 2 minutes. Add carrots, Brussels sprouts, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, until vegetables begin to brown, 3 to 4 minutes.
    2. 2
      Add water and cover skillet, then cook over medium-high heat until vegetables are tender, 5 to 8 minutes. Stir in vinegar, remaining tablespoon butter, and salt and pepper to taste.

    Ratings & Reviews:

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    Nutritional Facts for Carrots and Brussels Sprouts

    Serving Size: 1 (177 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 112.1
     
    Calories from Fat 56
    50%
    Total Fat 6.3 g
    9%
    Saturated Fat 3.7 g
    18%
    Cholesterol 15.2 mg
    5%
    Sodium 69.7 mg
    2%
    Total Carbohydrate 13.2 g
    4%
    Dietary Fiber 4.0 g
    16%
    Sugars 4.7 g
    19%
    Protein 2.7 g
    5%

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