Carrots and Brussels Sprouts

Diet Nutritional Stats Carrots and Brussels Sprouts
Serving Size 212 g
Amount Per Serving
Calories 85 Calories from Fat 5
% Daily Value
Total Fat 0.5g 1%
Saturated Fat 0.0g 0%
Cholesterol 0mg 0%
Sodium 99mg 4%
Total Carbohydrates 18.9g 6%
Dietary Fiber 6.4g 26%
Sugars 7.2g
Protein 4.1g
Vitamin A 381% Vitamin C 136% Iron 9% Calcium 7%
  1. 2 tablespoons chopped shallot (from 1 medium)
  2. 1 pound carrots, cut diagonally into 1/2-inch-thick pieces
  3. 1 pound Brussels sprouts, halved lengthwise
  4. 1/3 cup water
  5. 1 tablespoon cider vinegar

Cook shallot in PAM spray in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until softened, 1 to 2 minutes. Add carrots, Brussels sprouts, and 1/2 teaspoon pepper and cook, stirring occasionally, until vegetables begin to brown, 3 to 4 minutes.

Add water and cover skillet, then cook over medium-high heat until vegetables are tender, 5 to 8 minutes. Stir in vinegar and pepper to taste.

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