Brussel Sprouts With Carrots

1. Boil brussel sprouts and baby carrots together.

2. Cook 10 minutes until veggies are as tender as you like.

3. Melt butter in skillet; add shallots; brown; add cumin and pepper.

4. Drain veggies and add to saute pan; cook until a little browned.

5. Sprinkle on parsley and lemon juice.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	16.3765 g
Protein	22.9764 g
Carbohydrates	67.3125 g
Energy	446.7578 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.5674 g
Water	777.9859 g
Aspartic acid	0.8401 g
Calcium, Ca	416.3288 mg
Lutein + zeaxanthin	7979.1248 g
Fiber, total dietary	25.1841 g
Carotene, beta	13041.9551 g
Niacin	6.619 mg
Vitamin A, RAE	1275.0183 g
Arginine	1.8822 g
Riboflavin	0.6549 mg
Tocopherol, beta	0.0128 mg
Fatty acids, total polyunsaturated 15:0	0.0002 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0049 g
Fatty acids, total saturated 20:1	0.0212 g
Glutamic acid	1.8149 g
Sodium, Na	236.8087 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0584 g
Total lipid (fat)	16.3765 g
Manganese, Mn	2.5319 mg
Fructose	5.0955 g
Proline	0.3947 g
Fatty acids, total saturated 16:0	1.6023 g
Fatty acids, total saturated 8:0	0.0114 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0018 g
Sucrose	6.7478 g
Choline, total	102.3003 mg
Sugars, total	18.0956 g
Serine	0.4027 g
Fatty acids, total saturated 10:0	0.0039 g
Fatty acids, total saturated 18:0	0.635 g
Fatty acids, total saturated 20:4 undifferentiated	0.0045 g
Vitamin B-6	1.3065 mg
Selenium, Se	7.7883 g
Ash	9.6242 g
Fatty acids, total saturated 18:1 undifferentiated	5.5823 g
Pantothenic acid	2.0998 mg
Phenylalanine	0.8433 g
Copper, Cu	0.9436 mg
Betaine	4.3454 mg
Thiamin	1.1279 mg
Methionine	0.3579 g
Iron, Fe	8.7824 mg
Carbohydrate, by difference	67.3125 g
Phosphorus, P	607.2609 mg
Folate, total	352.2572 g
Tocopherol, gamma	0.1912 mg
Lycopene	1.74 g
Alanine	0.4755 g
Valine	1.1376 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0035 g
Fatty acids, total saturated 18:2 undifferentiated	6.5977 g
Glycine	0.4721 g
Carotene, alpha	4478.0516 g
Glucose (dextrose)	4.5858 g
Fatty acids, total saturated 14:0	0.0377 g
Zinc, Zn	3.8258 mg
Isoleucine	0.9657 g
Fatty acids, total saturated 12:0	0.0024 g
Fatty acids, total polyunsaturated	7.2161 g
Fatty acids, total saturated 14:1	0.0007 g
Leucine	1.2979 g
Tocotrienol, alpha	0.0323 mg
Vitamin A, IU	25485.058 IU
Folate, DFE	352.2572 g
Tryptophan	0.3105 g
Vitamin C, total ascorbic acid	410.7562 mg
Phytosterols	112.7153 mg
Galactose	0.0034 g
Fatty acids, total polyunsaturated 18:1 c	0.0155 g
Fatty acids, total saturated 6:0	0.0003 g
Starch	1.8304 g
Tyrosine	0.3105 g
Vitamin K (phylloquinone)	948.3489 g
Fatty acids, total saturated	2.4048 g
Histidine	0.57 g
Fatty acids, total monounsaturated	5.6771 g
Threonine	1.045 g
Folate, food	352.2572 g
Cryptoxanthin, beta	1.185 g
Vitamin E (alpha-tocopherol)	4.9657 mg
Magnesium, Mg	167.9959 mg
Lysine	1.0435 g
Potassium, K	2462.8419 mg
Cystine	0.3183 g
Fluoride, F	4.8826 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Butter	2 tablespoons	171	7.857	14.4
Lemon juice	1 tablespoon	3.355	1.0523	0.0366
Carrot	1	52.48	12.2624	0.3072
Parsley	2 tablespoons	2.736	0.4811	0.06
Water	1 cup	0	0	0
Pepper	1 teaspoon	5.773	1.4708	0.075
cumin	0.25 teaspoon	1.9688	0.2323	0.1169
shallot	2 tablespoons	14.4	3.36	0.02
brussels sprout	1 lb	195.045	40.5966	1.3608