Glazed Brussels Sprouts and Baby Carrots

Southern Living
4 servings


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1 (8-ounce) package frozen brussels sprouts
1 (9-ounce) package frozen baby carrots
2 tablespoons brown sugar
1 teaspoon grated orange rind
2 tablespoons fresh orange juice


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.

Created date

October 2003