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Steamed Carrots and Brussels Sprouts with Tarragon

Serves 6
Time 15 min
This colorful side dish comes together quickly with flavorful results. Try swapping the tarragon for your favorite seasonal herb.
Ingredients
  • 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
  • 2 teaspoons chopped fresh tarragon
  • 1/4 teaspoon ground black pepper
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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.

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.
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  • 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
  • 2 teaspoons chopped fresh tarragon
  • 1/4 teaspoon ground black pepper
Shop with Prime

Exclusively for Prime members in select ZIP codes.