Tossed in a candied orange sauce these brussels sprouts and carrots will have your guests coming back for more.
Cook carrots until tender.
Cook Brussels sprouts according to package directions.
Drain vegetables, mix together and keep warm.
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. Serve with pecans sprinkled over the top.
Some frozen vegetable combinations also include cauliflower. Vegetable combinations are limited only by your imagination!
Try roasting Brussels sprouts and carrots for added flavour.
Serving Size 1/2 cup
Servings 6
- Amount Per Serving
- Calories 162
- % Daily Value *
- Total Fat 5g8%
- Saturated Fat 2g10%
- Trans Fat 0g
- Cholesterol 9mg3%
- Sodium 113mg5%
- Total Carbohydrate 26g9%
- Dietary Fiber 6g24%
- Sugars 13g
- Protein 4g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Cook carrots until tender.
Cook Brussels sprouts according to package directions.
Drain vegetables, mix together and keep warm.
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. Serve with pecans sprinkled over the top.
Some frozen vegetable combinations also include cauliflower. Vegetable combinations are limited only by your imagination!
Try roasting Brussels sprouts and carrots for added flavour.