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Herbed Brussels Sprouts And Carrots

21st.Century.Chef's picture
Ingredients
  Fresh brussels sprouts 1 Pound
  Chicken broth 2 Cup (32 tbs) (Either Homemade Or Canned)
  Fresh baby carrots 1⁄2 Pound, scraped
  Fresh lemon juice 1 Tablespoon
  Safflower oil/Corn oil 2 Teaspoon
  Fresh tarragon/1/2 teaspoon dried tarragon 1 Teaspoon
  Ground nutmeg 1 Dash
Directions

Wash Brussels sprouts; discard any wilted outer leaves.
In the base of each Brussels sprout cut a cross.
In a 2-quart saucepan over medium heat bring broth to a boil.
Add Brussels sprouts and carrots.
Bring to a boil; cover and reduce heat.
Simmer for 6 to 8 minutes or until vegetables are tender; drain.
Add lemon juice, oil, tarragon and nutmeg; toss lightly.

Recipe Summary

Difficulty Level: 
Medium
Method: 
Boiled
Ingredient: 
Carrot
Interest: 
Healthy

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