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Honey-Lemon Brussels Sprouts and Carrots

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By Betty Crocker Kitchens
Updated Sep 7, 2010
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Tone down the cabbage flavor of Brussels sprouts by tossing with honey-lemon butter.

Honey-Lemon Brussels Sprouts and Carrots

  • Prep Time 10 min
  • Total 25 min
  • Servings 8
  • Ingredients 8
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Ingredients

  • 3 cups (16 to 20) Brussels sprouts (12 oz)
  • 2 1/2 cups baby-cut carrots (12 oz)
  • 1 cup water
  • 2 tablespoons butter or margarine
  • 1 tablespoon honey
  • 1 teaspoon grated lemon peel
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Instructions

  • Step 
    1
    Trim Brussels sprouts. Cut small "X" in stem end, about 1/4 inch deep. If Brussels sprouts are very large, cut in half. In 2-quart saucepan, place Brussels sprouts and carrots; add water. Heat to boiling over medium-high heat. Cover and boil 6 to 8 minutes or until tender. Drain and return to saucepan.
  • Step 
    2
    Add remaining ingredients to vegetables; toss to coat. Spoon into serving bowl.

Nutrition

80 Calories
3g Total Fat
2g Protein
10g Total Carbohydrate
5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
80
Calories from Fat
30
Total Fat
3g
5%
Saturated Fat
1 1/2g
7%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
115mg
5%
Potassium
260mg
7%
Total Carbohydrate
10g
3%
Dietary Fiber
3g
12%
Sugars
5g
Protein
2g
% Daily Value*:
Vitamin A
160%
160%
Vitamin C
20%
20%
Calcium
2%
2%
Iron
2%
2%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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