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TEST KITCHEN APPROVED

Buttery Carrots and Brussels Sprouts

Name: Buttery Carrots and Brussels Sprouts
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 8 servings
Ingredients: 1 pound carrots, cut into 1/4-inch slices; 3/4 pound brussels sprouts, halved; 1/4 cup butter, cubed; 1 tablespoon minced fresh gingerroot; 1 tablespoon lemon juice; 2 teaspoons grated lemon zest; 1 teaspoon sugar; Salt and pepper to taste; Minced fresh parsley, optional

TEST KITCHEN APPROVED

1 Reviews

Total Time:Prep/Total Time: 20 min.

By Taste Of Home Editorial Team

Recipe by Stacy Duffy

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 22, 2022

—American Dairy Assoc, Stacy Duffy, Chicago, Illinois

TEST KITCHEN APPROVED

Buttery Carrots and Brussels Sprouts

1 Reviews Add your review

Yield:8 servings

Prep:10 min

Cook:10 min

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Ingredients

1 pound carrots, cut into 1/4-inch slices
3/4 pound brussels sprouts, halved
1/4 cup butter, cubed
1 tablespoon minced fresh gingerroot
1 tablespoon lemon juice
2 teaspoons grated lemon zest
1 teaspoon sugar
Salt and pepper to taste
Minced fresh parsley, optional

Text Ingredients

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Directions

1
In a large saucepan over medium heat, cook carrots and brussels sprouts in boiling water for 8-10 minutes or until tender; drain.

2
In a small saucepan, melt butter. Add ginger; cook for 2 minutes. Add the lemon juice, zest, sugar, salt and pepper; pour over vegetables. Sprinkle with parsley if desired.