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
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
-
Step1Trim 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.
-
Step2Add 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
1/2Tips from the Betty Crocker Kitchens
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