Glazed Brussels Sprouts And Baby Carrots

Oxmoor House


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4 cups trimmed Brussels sprouts (about 3/4 pound)
1 (16-ounce) package fresh baby-cut carrots
1 cup orange marmalade
1/2 teaspoon ground ginger
1/4 teaspoon salt


Steam Brussels sprouts and carrots, covered, 10 minutes or until crisp-tender. Place in a serving bowl.

Combine marmalade, ginger, and salt; pour over vegetables, tossing to coat. Serve immediately.

Created date

March 2010

Nutritional Information

Calories 225
Fat 0.4 g
Satfat 0.1 g
Protein 3.5 g
Carbohydrate 58 g
Cholesterol 0 mg
Iron 1.6 mg
Sodium 202 mg
Caloriesfromfat 2 %
Fiber 5.9 g
Calcium 79 mg