Citrus Carrots and Brussels Sprouts

READY IN: 25mins
KateL
Recipe by WiGal

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

Top Review by KateL

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.

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.

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