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Brussels Sprouts and Baby Carrots, Glazed (P, KLP)
Source: "Southern Living"
Serves: 4

1 (8-oz.) package frozen Brussels sprouts
1 (9-oz.) package frozen baby carrots
2 tablespoons brown sugar
1 teaspoon orange rind
2 tablespoons fresh orange juice
Garnish: grated orange zest

Cook Brussels sprouts and carrots according to package directions; drain.

Bring brown sugar, orange rind, and juice to a boil in a saucepan over medium heat, stirring until sugar dissolves. Toss with vegetables. Garnish as desired.

Posted by Tsippi Jelingold

Nutritional Info Per Serving: N/A