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Herbed Brussels Sprouts and Carrots Recipe
|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|
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
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.