Honey Lemon Brussels Sprouts and Carrots
Prep Time: 10 min Start to Finish: 25 min
3 cups (16 to 20) Brussels Sprouts (12 oz)
2 ½ cups baby-cut carrots (12 oz)
1 cup water
2 tablespoons butter or margarine
1 tablespoon honey
1 teaspoon grated lemon peel
¼ teaspoon salt
1/8 teaspoon pepper
Trim Brussels sprouts. Cut small "X" in stem end, about ¼ 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. Add remaining
ingredients to vegetables; toss to coat. Spoon into serving bowl.
8 servings (1/2 cup each)
1 serving: 80 calories (30 calories from fat), 3 g total fat (1.5 g
saturated fat), 10 mg cholesterol, 115 mg sodium, 10 g total
carbohydrate (3g dietary fiber; 5 g sugars), 2 g protein, 160%
vitamin A DV, 20% vitamin C DV, 2 % Calcium DV, 2 % Iron DV
Exchanges: 1 vegetable, 1 fat
Carbohydrate Choices: 1/2
Betty Crocker Nov 2005