Steamed Carrots and Brussels Sprouts with Tarragon

Steamed Carrots and Brussels Sprouts with Tarragon

Serves 6

This colorful side dish comes together quickly with flavorful results.

  • 3/4 pound Brussels sprouts, trimmed and quartered
  • 3/4 pound baby carrots
  • 2 tablespoons extra-virgin olive oil or unsalted butter
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 2 teaspoons chopped fresh tarragon
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Fill a large pot with an inch of water and arrange a large steamer basket in the bottom of the pot. Cover and bring water to a boil. Uncover and arrange Brussels sprouts and carrots in basket. Cover and steam, tossing vegetables halfway through, until tender and bright, 12 to 15 minutes. Transfer to a bowl, add oil or butter, salt, pepper and tarragon and toss well.

Nutritional Info: 
Per Serving:90 calories (45 from fat), 5g total fat, 0.5g saturated fat, 0mg cholesterol, 140mg sodium, 11g carbohydrate (3g dietary fiber, 4g sugar), 2g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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