Honey-Lemon Brussels Sprouts and Carrots

This recipe was written and/or compiled by Belinda Jones, CHHC, NWLC, PFC.

Honey-Lemon Brussels Sprouts and Carrots


Serving size: 8



3 cups (16 to 20) Brussels sprouts

2 ½ cups baby-cut carrots (12 oz)

1 cup water

2 tablespoons butter

1 tablespoon honey

1 teaspoon grated lemon peel

¼ teaspoon salt substitute

⅛ teaspoon pepper



  1. Trim Brussels sprouts and cut a small “X” in the stem end, about 1/4 inch deep. If Brussels sprouts are very large, cut in half. In a 2-quart saucepan, place Brussels sprouts and carrots and add water. Heat to boiling over medium-high heat. Cover and boil for 6 to 8 minutes or until tender. Drain and return to saucepan.
  2. Add remaining ingredients to vegetables and toss to coat. Spoon into a serving bowl.


Nutritional Information:

Serving size: 1 cup 

Calories: 80

Protein: 2g

Carbohydrates: 10g

Fat: 3g