- 1 pound fresh brussels sprouts, halved
- 1 pound fresh baby carrots
- 1/4 cup butter, melted
- 1 tablespoon grated orange peel
- 1 tablespoon minced fresh parsley
- 1/2 teaspoon salt
- 5 to drops hot pepper sauce
- Place brussels sprouts and carrots in a large saucepan with a small amount of water; cover and cook until tender, about 20 minutes. Meanwhile, combine the remaining ingredients. Drain vegetables; add butter mixture and toss to coat. Yield: 6-8 servings.
Originally published as Citrus Carrots and Sprouts in Country Woman Christmas Annual 1999, p29
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