Brussels Sprouts with Carrots

Brussels Sprouts with Carrots

Serves 4

Sweet carrot pairs perfectly with savory sprouts, while garlic and thyme add a twist of flavor.

  • 4 cups Brussels sprouts
  • 1 tablespoon extra virgin olive oil
  • 1 carrot, thinly sliced
  • 1/2 teaspoon dried thyme
  • 1 clove garlic, minced
  • Gluten-free tamari, to taste
You must be signed in to use shopping lists. Sign in or create account

With a paring knife, slice off the stem end of each Brussels sprout. Steam the sprouts until tender, about seven to ten minutes.

Meanwhile, in a large skillet, heat oil over medium heat. Add sliced carrot and thyme and cook for 3 minutes. Add garlic and cook another minute or two. Add steamed Brussels sprouts and sauté coating in oil and garlic mixture for another minute. Season with tamari to taste.

Nutritional Info: 
Per Serving:Serving size: About 1 cup, 100 calories (40 from fat), 4.5g total fat, 0.5g saturated fat, 0mg cholesterol, 115mg sodium, 14g carbohydrate (5g dietary fiber, 4g sugar), 4g 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.

Recipe Discussion