Glazed Brussels Sprouts and Baby Carrots

Recipe from

Southern Living


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.