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Glazed Brussels Sprouts and Baby Carrots

Glazed Brussels Sprouts and Baby Carrots

Southern Living DECEMBER 1997

  • Yield: 4 servings

Ingredients

  • 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

Preparation

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.

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Glazed Brussels Sprouts and Baby Carrots recipe

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