baby carrots brussels sprouts

BABY CARROTS & BRUSSELS SPROUTS

VEGETABLE RECIPES

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Nutritional Analysis: Calories 67, Total Fat 2g, Saturated Fat 0g, Carbohydrates 9g, Protein 3g, cholesterol 0mg, Fiber 3g, sodium 57mg. Carbohydrates 57% Protein 15% Fat 28%

Cooking Ingredients

    • 1/2 pound Brussels grows, managed and cut down the middle the long way
    • 2-1/2 tsp. vegetable oil
    • 3/4 cup without fat chicken stock
    • Juice of 1/2 lemon
    • Pepper to taste
    • 1 sack (16 ounces), child cut carrots
    • 2 Tbsp. hacked new dill
     

Cooking Direction

    • Heat oil in a skillet.
    • Add carrots and Brussels fledglings, and cook for 1 moment over medium intensity.
    • Add chicken stock and dill; cover and stew for around 7 minutes or until vegetables are delicate.
    • Bubble fluid until diminished to 1/4 cup fluid remaining parts.
    • Add lemon juice; season with pepper and cook for brief more.