Brussels Sprouts and Baby Carrots
"I thought this sounded great for my family as my dh loves brussels sprouts and my sons like carrots--this way everyone is happy! Recipe source: Bon Appetit (November 2006)"
- Ready In:
- 25mins
- Ingredients:
- 6
- Serves:
-
4-6
ingredients
- 1 1⁄2 lbs Brussels sprouts, trimmed and cut in half
- 3⁄4 lb baby carrots
- 1⁄4 cup butter
- 2 tablespoons chives, chopped
- 2 teaspoons lemon peel, grated
- 2 teaspoons Dijon mustard
directions
- Bring a pot of water to boil and add carrots and brussels sprouts, boil for 6-10 minutes or until tender. Drain and cool. (If desired you can boil vegetables ahead of time and refrigerate).
- In a skillet over medium heat melt butter and then stir in chives, lemon peel and mustard.
- Stir in vegetables, tossing until coated and heated through (5 minutes).
- Season with salt and pepper to taste, if desired.
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Reviews
-
Great colorful mixture of vegetables. I liked the fact that the vegetables could be cooked ahead of time for just a few minutes of reheating before serving. I used frozen baby Brussels sprouts that I did not need to cut in half because they were already quite small. The sauce worked well with the vegetables. -
Wonderful and different way to serve brussel sprouts! We loved it! The mix of lemon peel and Dijon mustard was sooo good!! Thanks ellie!!!
RECIPE SUBMITTED BY
<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>
