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Sautéed Brussels Sprouts and Carrots
Recipes
Sautéed Brussels Sprouts and Carrots
4 servings
15 minutes total

Ingredients

  • 1 lb Brussels sprouts
  • 3 tablespoons unsalted butter, divided
  • 5 oz matchstick carrots
  • ¼ teaspoon kosher salt
  • ¼ teaspoon pepper

Steps

    1. Preheat large sauté pan on medium-high 2–3 minutes. Remove and discard ends from sprouts; cut sprouts into quarters.
    2. Place sprouts, 2 tablespoons butter, and carrots in pan; cook and stir 2–3 minutes.
    3. 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%