Buttery Carrots and Brussel Sprouts
Elevate your side dish game with this irresistible recipe for Buttery Carrots and Brussels Sprouts! Perfectly cooked to tender perfection, these vibrant vegetables are caramelized in a rich blend of unsalted butter and olive oil, then infused with the savory aroma of garlic and a zesty hint of fresh lemon juice. The earthy sweetness of the carrots pairs beautifully with the nutty, crisp-tender Brussels sprouts, while a sprinkle of fresh parsley adds a burst of color and freshness. Ready in just 30 minutes, this quick and easy recipe is the ultimate crowd-pleaser, whether you’re serving it alongside your favorite roast or as a standalone vegetarian delight.
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Recipe Information
Ingredients
- 4 medium-sized carrots
- 500 grams Brussels sprouts
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 cloves garlic
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons, chopped fresh parsley
- 1 teaspoon lemon juice
Instructions
Wash and peel the carrots, then slice them diagonally into 1/4-inch thick rounds.
Trim the ends of the Brussels sprouts, remove any damaged outer leaves, and slice them in half lengthwise.
Heat a large skillet over medium heat and add the olive oil and 1 tablespoon of butter.
Once the butter has melted, add the sliced carrots to the skillet and cook for 5 minutes, stirring occasionally.
Add the halved Brussels sprouts to the skillet with the carrots and stir to combine. Cook for an additional 8-10 minutes, stirring occasionally, until the vegetables are tender and lightly caramelized.
While the vegetables are cooking, mince the garlic.
Reduce the heat to low and push the vegetables to the edges of the skillet, creating a space in the center. Add the remaining 2 tablespoons of butter and the minced garlic to the center of the skillet. Allow the garlic to cook for 1-2 minutes, or until fragrant, stirring it into the butter.
Mix the garlic butter with the cooked vegetables until evenly coated. Season with salt, black pepper, and lemon juice, and stir to combine.
Sprinkle the chopped fresh parsley over the vegetables before serving for a fresh, vibrant finish.
Serve hot as a side dish to complement your favorite main course.
Nutrition Facts
Calories |
189 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.5 g | 16% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 23 mg | 8% | |
| Sodium | 319 mg | 14% | |
| Total Carbohydrate | 17.9 g | 6% | |
| Dietary Fiber | 6.6 g | 23% | |
| Total Sugars | 5.8 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 81 mg | 6% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 703 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
