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