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Lemon-Tarragon Brussels Sprouts

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Ingredients
  Brussels sprouts 1 Pound
  Dried tarragon 1⁄2 Teaspoon
  Coarsely grated carrot 1⁄4 Cup (4 tbs)
  Lemon rind 2 Teaspoon
  Lemon juice 2 Tablespoon
Directions

Combine brussels sprouts, tarragon, and water to cover in a saucepan; bring to a boil.
Cover, reduce heat, and simmer 8 minutes.
Add carrot, and cook 2 minutes or until crisp-tender.
Drain.
Sprinkle lemon rind and juice over vegetables; toss lightly to coat well.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Interest: 
Healthy
Servings: 
4

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