Orange-Glazed Brussels Sprouts And Carrots
2 cups fresh brussels sprouts
Cut Brussels sprouts in half. Combine Brussels sprouts and carrots in a medium saucepan. Cook, covered, in a small amount of boiling water for 10 to 12 minutes or till vegetables are crisp tender. Drain well. Return vegetables to the saucepan.
Contributor: Low Calorie/Low Fat Recipes Spring 96, BH&G
Yield: 4 servings
Preparation Time: 0:00
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