HONEY-LEMON BRUSSELS SPROUTS AND CARROTS

Honey-Lemon Brussels Sprouts and Carrots image

Tone down the cabbage flavor of Brussels sprouts by tossing with honey-lemon butter.

Provided by By Betty Crocker Kitchens

Time 25m

Yield 8

Number Of Ingredients 8

Ingredients

3 cups (16 to 20) Brussels sprouts (12 oz)
2 1/2 cups baby-cut carrots (12 oz)
1 cup water
2 tablespoons butter or margarine
1 tablespoon honey
1 teaspoon grated lemon peel
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

Trim Brussels sprouts. Cut small "X" in stem end, about 1/4 inch deep. If Brussels sprouts are very large, cut in half. In 2-quart saucepan, place Brussels sprouts and carrots; add water. Heat to boiling over medium-high heat. Cover and boil 6 to 8 minutes or until tender. Drain and return to saucepan.
Add remaining ingredients to vegetables; toss to coat. Spoon into serving bowl.

Nutrition Facts : Calories 80, Carbohydrate 10 g, Cholesterol 10 mg, Fat 1, Fiber 3 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 115 mg, Sugar 5 g, TransFat 0 g