Glazed Brussels Sprouts And Baby Carrots

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 225
  • Fat: 0.4g
  • Saturated fat: 0.1g
  • Protein: 3.5g
  • Carbohydrate: 58g
  • Cholesterol: 0mg
  • Iron: 1.6mg
  • Sodium: 202mg
  • Calories from fat: 2%
  • Fiber: 5.9g
  • Calcium: 79mg

Ingredients

  • 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

Preparation

  1. Steam Brussels sprouts and carrots, covered, 10 minutes or until crisp-tender. Place in a serving bowl.
  2. Combine marmalade, ginger, and salt; pour over vegetables, tossing to coat. Serve immediately.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Glazed Brussels Sprouts And Baby Carrots Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy