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Citrus Carrots and Sprouts

SUBMITTED BY: Sherri Gentry

"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."
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PREP TIME  5 Min
COOK TIME  20 Min
READY IN  25 Min

SERVINGS

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Servings
 

INGREDIENTS

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

DIRECTIONS

  1. 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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