Name: Brussels Sprouts & Carrots in Candied Orange Sauce
Yield: 6
Ingredients: 3 ½ cups fresh baby carrots; 1 lb bag frozen Brussels sprouts; 2 Tbsp butter; 2 Tbsp freshly squeezed orange juice; 1 Tbsp maple syrup; 1 Tbsp Dijon mustard; ½ tsp grated orange peel; ¼ cup dried cranberries; 2 Tbsp toasted and chopped pecans (optional)

Ingredients

3 ½ cups fresh baby carrots

1 lb bag frozen Brussels sprouts

2 Tbsp butter

2 Tbsp freshly squeezed orange juice

1 Tbsp maple syrup

1 Tbsp Dijon mustard

½ tsp grated orange peel

¼ cup dried cranberries

2 Tbsp toasted and chopped pecans (optional)

Instructions

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.

Note

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

Try roasting Brussels sprouts and carrots for added flavour.