Print Options:

Brussels Sprouts & Carrots in Candied Orange Sauce

Yields6 Servings

Tossed in a candied orange sauce these brussels sprouts and carrots will have your guests coming back for more.

 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)

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.

Nutrition Facts

Serving Size 1/2 cup

Servings 0

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.

Pin It on Pinterest