Recipe:

Steamed Carrots and Brussels Sprouts with Tarragon

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Serves 6

This colorful side dish comes together quickly with flavorful results.

Ingredients

3/4 pound Brussels sprouts, trimmed and quartered
3/4 pound baby carrots
2 tablespoons olive oil or butter
Salt and pepper to taste
2 teaspoons chopped fresh tarragon

Method

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.

Nutrition

Per serving (about 4oz/114g-wt.): 90 calories (45 from fat), 5g total fat, 0.5g saturated fat, 0mg cholesterol, 240mg sodium, 11g total carbohydrate (3g dietary fiber, 4g sugar), 2g protein

Tags: Quick and Easy, Wheat Free, Gluten Free, Vegetarian, Sugar Conscious

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