HONEY-LEMON BRUSSELS SPROUTS AND CARROTS
Tone down the cabbage flavor of Brussels sprouts by tossing with honey-lemon butter.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 8
Number Of Ingredients 8
Steps:
- 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.
- Add remaining ingredients to vegetables; toss to coat. Spoon into serving bowl.
Nutrition Facts : Calories 80, Carbohydrate 10 g, Cholesterol 10 mg, Fat 1, Fiber 3 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 115 mg, Sugar 5 g, TransFat 0 g
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Sardar Shahzad
[email protected]This recipe is a great way to use up leftover vegetables. I had some leftover Brussels sprouts and carrots, and this recipe was the perfect way to use them up.
Alison Hofmeyer
[email protected]I'm not a big fan of Brussels sprouts, but this recipe is a game-changer. The lemon-honey glaze is amazing and the roasted vegetables are so flavorful.
jack tenor
[email protected]This dish is perfect for a potluck or party. It's easy to make ahead of time, and it's always a crowd-pleaser.
Juma Musa
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids love the sweet and tangy flavor of the lemon-honey glaze.
Rx One
[email protected]I'm always looking for new ways to cook Brussels sprouts, and this recipe is a winner. The lemon-honey glaze is a great way to add flavor to the sprouts.
Bill Simons
[email protected]This dish is perfect for a weeknight meal. It's quick and easy to make, and it's a healthy and delicious side dish.
Dsf Cjf
[email protected]This recipe is a great way to use up leftover vegetables. I had some leftover Brussels sprouts and carrots, and this recipe was the perfect way to use them up.
Nicole Douglass
[email protected]I love the combination of flavors in this dish. The sweetness of the honey and the tartness of the lemon complement each other perfectly.
Umer Malik
[email protected]This is a great recipe for a quick and easy side dish. The Brussels sprouts and carrots are roasted in just 20 minutes, and the lemon-honey glaze is simple to make.
Gopal Bromon
[email protected]I'm not a big fan of Brussels sprouts, but this recipe changed my mind. The lemon-honey glaze is amazing and the roasted vegetables are so flavorful.
Kendrick Vaivela
[email protected]This dish is a great way to get your kids to eat their vegetables. The lemon-honey glaze makes the Brussels sprouts and carrots taste amazing, and the roasted vegetables are a healthy and delicious side dish.
Matthew Rowell
[email protected]I love this recipe! It's so easy to make and the results are always delicious. The Brussels sprouts and carrots are roasted until they're tender and caramelized, and the lemon-honey glaze is the perfect finishing touch.
Pauline Mwangi
[email protected]This is a great recipe for a healthy and delicious side dish. The Brussels sprouts and carrots are roasted to perfection and the lemon-honey glaze is a perfect complement.
Luziah Kalaluka
[email protected]I've made this dish several times now and it's always a crowd-pleaser. The vegetables are roasted until they're tender and caramelized, and the lemon-honey glaze adds a delicious sweetness and tang.
Corvo Death
[email protected]These honey lemon Brussels sprouts and carrots were a hit with my family! The sprouts were roasted to perfection and the lemon and honey glaze was the perfect balance of sweet and tart.