Citrus Carrots and Sprouts Recipe

Citrus Carrots and Sprouts Recipe
Citrus Carrots and Sprouts Recipe photo by Taste of Home
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Citrus Carrots and Sprouts Recipe

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I love serving brussels sprouts this way. The carrots and orange peel sweeten them up just right, while the hot pepper sauce adds a bit of zip.
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 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

Directions

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

Nutritional Facts

1/2 cup: 95 calories, 6g fat (4g saturated fat), 15mg cholesterol, 264mg sodium, 10g carbohydrate (4g sugars, 3g fiber), 2g protein.

  • 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
  1. 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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