Orange-Glazed Brussels Sprouts and Carrots
Recipe from
Better Homes and Gardens
Prepare this colorful vegetable side dish quickly while your main course cooks in the oven.
Servings:
Makes 4 side-dish servings.
Total Time:
25 mins
Ingredients
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2 cupsfresh Brussels sprouts or one 10-ounce package frozen Brussels sproutssee savings
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3 mediumcarrots, quartered lengthwise and cut into 1-inch piecessee savings
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1/3 cuporange juicesee savings
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1 teaspooncornstarchsee savings
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1/2 teaspoonsugarsee savings
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1/4 teaspoonground nutmeg (optional)see savings
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1/4 teaspoonsaltsee savings
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Directions
1.
Cut Brussels sprouts in half. In a medium saucepan combine sprouts and carrots. In covered medium saucepan cook in a small amount of boiling water for 10 to 12 minutes or until crisp-tender. Drain well. Return all of the vegetables to pan.
2.
In a small bowl stir together the orange juice, cornstarch, sugar, nutmeg (if desired), and salt. Add to Brussels sprouts and carrots. Cook and stir the mixture over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Serve immediately. Makes 4 side-dish servings.
Nutrition information
Per serving: Calories 61, Total Fat 1 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 184 mg, Carbohydrate 14 g, Fiber 4 g, Protein 3 g. Daily Values: Vitamin A 90%, Vitamin C 100%, Calcium 3%, Iron 8%.
Percent Daily Values are based on a 2,000 calorie diet
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