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Citrus Carrots and Sprouts

I love serving brussels sprouts this way. The carrots and orange peel sweeten them up just right, while the hot pepper sauce adds a bit of zip.
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    6-8 servings

Ingredients

  • 1 pound fresh brussels sprouts, halved
  • 1 pound fresh baby carrots
  • 1/4 cup butter, melted
  • 1 tablespoon grated orange zest
  • 1 tablespoon minced fresh parsley
  • 1/2 teaspoon salt
  • 5 to drops hot pepper sauce

Directions

  • Place brussels sprouts and carrots in a large saucepan with a small amount of water; cover and cook until tender, about 20 minutes. Meanwhile, combine the remaining ingredients. Drain vegetables; add butter mixture and toss to coat.

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