Brussel Sprouts With Carrots

"Zaar World Tour 8: France"
 
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photo by The 500 Chef photo by The 500 Chef
photo by The 500 Chef
photo by Annacia photo by Annacia
Ready In:
30mins
Ingredients:
9
Serves:
6
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ingredients

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directions

  • Boil brussel sprouts and baby carrots together.
  • Cook 10 minutes until veggies are as tender as you like.
  • Melt butter in skillet; add shallots; brown; add cumin and pepper.
  • Drain veggies and add to saute pan; cook until a little browned.
  • Sprinkle on parsley and lemon juice.

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Reviews

  1. nemokitty
    Wonderful side dish!! I added a little more cumin since we love the taste and used my fresh Meyer lemon juice. Made for Zaar's 1-2-3 Hits Tag Game 2012.
     
  2. Boomette
    The only difference I made was to steam the brussel sprouts and carrots. The taste is wonderful. I used just a dash of cumin cause it's not my favorite spice. It was great with these veggies. Thanks Dienia :) Made for ZWT8 for Diners, Winers and Chives
     
  3. Annacia
    Who knew that Brussels and carrots were so nice together! I used very fresh organic regular carrots (I don't care for the "baby" carrots) and fresh Brussels. By the end of all cooking time both were tender/firm. I loves the shallot addition too. Thanks Dee for a lovely new side.
     
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