Brussels Sprouts With Carrots
Published January 5, 1988
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
¾ pound Brussels sprouts
1 baby carrots, about ¾ pound
Salt to taste if desired
2 tablespoons butter
2 tablespoons finely chopped shallots
¼ teaspoon ground cumin
Freshly ground pepper to taste
2 tablespoons finely chopped parsley
Nutritional analysis per serving (4 to 6 servings)
11 grams carbs; 10 milligrams cholesterol; 82 calories; 1 gram monosaturated fat; 2 grams saturated fat; 4 grams fat; 4 grams fiber; 286 milligrams sodium; 2 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Bring enough water to a boil to cover the sprouts and carrots when they are added.
- Step 2
Meanwhile, trim off and discard the base of each sprout. Trim and scrape the carrots. Add sprouts and carrots to the water and salt to taste. Cook until tender, about 8 minutes. Drain thoroughly.
- Step 3
Heat the butter in a skillet and saute the shallots briefly. Add sprouts and carrots, sprinkle with cumin, salt and pepper and cook briefly. Serve sprinkled with chopped parsley.
Private Notes
Comments
A great combination. Looks so pretty. My husband insisted the sprouts weren't cooked through but they were and so they were slightly overcooked (a no-no). Next time, particularly if they're relatively large, I would halve them, maybe after boiling and before the quick saute.
forget the cumin///// add some toasted cashews. it is a prefect combination; sprouts-carrots-cashews. only salt and pepper to taste and douse very generously with clarified butter. Of course, you could add other spices/herbs as you like.... but my first choice would not be cumin. And of course served with a finishing touch of parsley and/or mint.