Buttery Carrots and Brussels Sprouts Recipe

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Ingredients:

Serving

1 lb carrots , cut into 1/4-inch slices
3/4 lb brussels sprouts, halved
1/4 cup butter, cubed
1 tbsp minced fresh gingerroot
1 tbsp lemon juice
2 tsp grated lemon peel
1 tsp sugar
salt and pepper to taste
minced fresh parsley , optional

Directions:

In a large saucepan over medium heat, cook carrots and brussels sprouts in boiling water for 8-10 minutes or until tender; drain.
In a small saucepan, melt butter. Add ginger; cook for 2 minutes. Add the lemon juice, peel, sugar, salt and pepper; pour over vegetables. Sprinkle with parsley if desired. Yield: 8 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	94.26 Kcal (395 kJ)
Calories from fat	51.71 Kcal
		% Daily Value*
Total Fat	5.75g	9%
Cholesterol	15.25mg	5%
Sodium	50.58mg	2%
Potassium	351.26mg	7%
Total Carbs	10.02g	3%
Sugars	4.07g	16%
Dietary Fiber	3.46g	14%
Protein	1.92g	4%
Vitamin C	40.9mg	68%
Vitamin A	0.6mg	21%
Iron	0.4mg	2%
Calcium	39.1mg	4%

Amount Per 100 g
Calories	86.46 Kcal (362 kJ)
Calories from fat	47.44 Kcal
		% Daily Value*
Total Fat	5.27g	9%
Cholesterol	13.99mg	5%
Sodium	46.4mg	2%
Potassium	322.21mg	7%
Total Carbs	9.19g	3%
Sugars	3.73g	16%
Dietary Fiber	3.17g	14%
Protein	1.76g	4%
Vitamin C	37.5mg	68%
Vitamin A	0.6mg	21%
Iron	0.4mg	2%
Calcium	35.8mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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