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Herbed Brussels Sprouts and Carrots

  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

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

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Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 367 Calories from Fat 50

% Daily Value*

Total Fat 6 g9.2%

Saturated Fat 0.88 g4.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1500.2 mg62.5%

Total Carbohydrates 69 g22.9%

Dietary Fiber 24.3 g97.2%

Sugars 23.3 g

Protein 22 g43.5%

Vitamin A 698.3% Vitamin C 668.1%

Calcium 32.9% Iron 58.3%

*Based on a 2000 Calorie diet

Herbed Brussels Sprouts And Carrots Recipe