Directions:
- Bring a pot of water to boil and add carrots and brussels sprouts, boil for 6-10 minutes or until tender. Drain and cool. (If desired you can boil vegetables ahead of time and refrigerate).
- In a skillet over medium heat melt butter and then stir in chives, lemon peel and mustard.
- Stir in vegetables, tossing until coated and heated through (5 minutes).
- Season with salt and pepper to taste, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 138.14 Kcal (578 kJ) | ||
| Calories from fat | 69.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.74g | 12% | |
|---|---|---|---|
| Cholesterol | 20.34mg | 7% | |
| Sodium | 92.59mg | 4% | |
| Potassium | 583.97mg | 12% | |
| Total Carbs | 14.97g | 5% | |
| Sugars | 5.17g | 21% | |
| Dietary Fiber | 6.39g | 26% | |
| Protein | 4.17g | 8% | |
| Vitamin C | 99.5mg | 166% | |
| Vitamin A | 0.7mg | 22% | |
| Iron | 1.8mg | 10% | |
| Calcium | 70.8mg | 7% | |
| Amount Per 100 g | |||
| Calories | 75.55 Kcal (316 kJ) | ||
| Calories from fat | 38.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.23g | 12% | |
|---|---|---|---|
| Cholesterol | 11.12mg | 7% | |
| Sodium | 50.63mg | 4% | |
| Potassium | 319.37mg | 12% | |
| Total Carbs | 8.19g | 5% | |
| Sugars | 2.82g | 21% | |
| Dietary Fiber | 3.49g | 26% | |
| Protein | 2.28g | 8% | |
| Vitamin C | 54.4mg | 166% | |
| Vitamin A | 0.4mg | 22% | |
| Iron | 1mg | 10% | |
| Calcium | 38.7mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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