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Brussels Sprouts With Carrots

American.Gourmet's picture
  Brussels sprouts 1 Pound
  Milk 1⁄4 Cup (4 tbs)
  Butter/Margarine 3 Tablespoon
  Salt 1⁄4 Teaspoon
  Dry mustard 1⁄4 Teaspoon
  Carrots 2 Medium

Place steamer basket in 1/2 inch water in saucepan or skillet (water should not touch bottom of basket).
Place Brussels sprouts in basket.
Cover tighdy and heat to boiling; reduce heat.
Steam until tender, 12 to 15 minutes.
Heat milk, margarine, salt and mustard to boiling, stirring constantly; reduce heat.
Stir in carrots.
Cover and simmer 2 minutes.
Spoon over Brussels sprouts.
Microwave Directions: Place Brussels sprouts and 1/4 cup water in 1 1/2-quart microwavable casserole.
Cover tightly and microwave on high (100%) 5 minutes; stir.
Cover and microwave until tender, 4 to 6 minutes longer; drain.
Place remaining ingredients in 1-quart microwavable casserole.
Cover tightly and microwave 1 minute; stir.
Cover and microwave until hot, about 1 minute longer.
Spoon over Brussels sprouts.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 603 Calories from Fat 351

% Daily Value*

Total Fat 40 g61.7%

Saturated Fat 24.5 g122.5%

Trans Fat 0 g

Cholesterol 102.4 mg34.1%

Sodium 709.6 mg29.6%

Total Carbohydrates 55 g18.4%

Dietary Fiber 20.7 g82.7%

Sugars 18.8 g

Protein 19 g37.5%

Vitamin A 499.7% Vitamin C 654.6%

Calcium 30.6% Iron 37.6%

*Based on a 2000 Calorie diet

Brussels Sprouts With Carrots Recipe