Citrus Carrots and Brussels Sprouts

Total Time
25mins
Prep 15 mins
Cook 10 mins

A variation of TOH recipe. I think chef#1910636 suggestions are very appropriate so have edited the recipe accordingly.

Ingredients Nutrition

Directions

  1. After washing brussels sprouts, remove any yellow or spotty leaves, cut ends off, and cut in half.
  2. Put brussels sprouts and carrots in frying pan with 3/4 inch of water (so veggies are in a single layer), cover, simmer for about 11 minutes or until veggies are done to your preferences and water is cooked off.
  3. Stir in butter, zest, parsley, salt, and hot pepper sauce, toss to coat, and serve.

Reviews

(4)
Most Helpful

Great carrots and Brussels sprouts. As written there are A LOT of carrots and few Brussels sprouts; I recommend that you adjust the ratio to your family's preference. The carrots tasted great without becoming overly sweet. The Brussels sprouts still tasted like Brussels sprouts, cooked perfectly. I wasn't so talented as to limit the water to 3/4-inch, but I drained off the extra water before Step 3, and all was well that ended well. Made for Rookie Recipe Tag.

KateL April 14, 2014

A nice healthy vegetable dish. I did make a couple of changes based on ingredients on hand. The vegetables were prepared as directed with lemon zest being subbed for the orange. The dish was flavorful without a lot of added fat. A couple of shakes of hot sauce was all that I used. Made for PAC Spring 2012.

PaulaG March 27, 2013

Really wonderful! I used a bit less water in the bottom of my skillet and put a lid on so that they steamed more than boiled. We were out of hot sauce (I discovered this after I started the recipe) but used all the other ingredients. Will try again with hot sauce for sure. I didn't bother to melt the butter but cut it into small bits with a knife and stirred it into the cooked veggies.

onehappyfamilyinIdaho January 01, 2012

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