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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.

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
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. Serve with pecans sprinkled over the top.

Note
5

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

6

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.

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