Recipes
Sautéed Brussels Sprouts and Carrots
4 servings
15 minutes total
Shopping list
Ingredients
- 1 lb Brussels sprouts
- 3 tablespoons unsalted butter, divided
- 5 oz matchstick carrots
- ¼ teaspoon kosher salt
- ¼ teaspoon pepper
Steps
- Preheat large sauté pan on medium-high 2–3 minutes. Remove and discard ends from sprouts; cut sprouts into quarters.
- Place sprouts, 2 tablespoons butter, and carrots in pan; cook and stir 2–3 minutes.
- Reduce heat to medium and cover; cook 6–7 minutes until tender. Season with salt and pepper; toss with remaining 1 tablespoon butter until coated. Serve.
Other Preparation Methods
- Microwave: Place 2 cups trimmed Brussels sprouts and ¼ cup water in 1-quart covered microwave-safe dish. Microwave on HIGH 3–5 minutes; stir and let stand 5–6 minutes to finish cooking.
- Boil: Add 2 cups trimmed Brussels sprouts and ½ teaspoon salt to 6 cups boiling water; boil 8–10 minutes until tender.
Amount per ¼ recipe serving: Calories 140, Total Fat 9g, Sat Fat 6g, Trans Fat 0g, Chol 25mg, Sodium 120mg, Total Carb 12g, Fiber 4g, Total Sugar 4g, (Incl. 0g Added Sugars), Protein 4g, Vitamin D 0%, Calc 4%, Iron 10%, Potassium 10%