Brussels Sprouts & Carrots in Candied Orange Sauce

Prep time: 1 hour Serves: 6 (1/2 cup / 125 ml/serving)

Ingredients

  • 3 1/2 cups / 875 ml fresh baby carrots Prepared
  • 1 lb / 500 g bag frozen Brussels sprouts
  • 2 tbsp / 25 ml butter
  • 2 tbsp / 25 ml freshly squeezed orange juice
  • 1 tbsp / 15 ml maple syrup
  • 1 tbsp / 15ml Dijon mustard
  • 1/2 tsp / 2 ml grated orange peel
  • 1/4 cup / 60 ml dried cranberries
  • 2 tbsp / 25 ml toasted and chopped pecans (optional)

Instructions

  1. Cook carrots until tender.
  2. Cook Brussels sprouts according to package directions.
  3. Drain vegetables, mix together and keep warm.
  4. In saucepan, melt butter over medium low heat. Stir in orange juice, maple syrup, mustard and orange peel. Add cranberries and vegetables. Toss to coat.
  5. Serve with pecans sprinkled over the top.

Some frozen vegetable combinations also include cauliflower. Vegetable combinations are limited only by your imagination!

Per serving (179.5 g): 161.97 Calories, 4.08 g protein, 25.60 g carbohydrate, 5.82 g fi bre, 12.79 g sugar, 4.64 g fat, 2.18 g saturated fat, 0.13 g trans fat, 8.60 mg cholesterol, 112.94 mg sodium

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