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Orange-Glazed Brussels Sprouts And Carrots

vegetables, side dishes

2 cups fresh brussels sprouts
--or 10 ounces frozen brussels spro
3 medium carrots
--cut lengthwise into quarters
--then into 1-inch pieces
1/3 cup orange juice
1 teaspoon cornstarch
1/2 teaspoon sugar
1/4 teaspoon ground nutmeg; optional

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.

Stir together orange juice, cornstarch, sugar, nutmeg (if using), and 1/4 teaspoon salt in a small bowl. Add to vegetables. Cook and stir over medium heat till thickened and bubbly. Cook and stir 1 minute more. Serve at once.

Makes 4 servings.

Microwave directions: Halve the Brussels sprouts. Place fresh Brussels sprouts, carrots, and 2 tablespoons water in a 1 1/2-quart microwave-safe casserole. Microwave, covered, on 100 percent power (high) for 6 to 8 minutes or till crisp-tender, stirring once. (Or, if using frozen Brussels sprouts, thaw slightly under cold water, then cut in half. Cook with carrots on high for 8 to 10 minutes, stirring once.) Drain. Stir together orange juice, cornstarch, sugar, nutmeg (if using), and 1/4 teaspoon salt in a small bowl. Add to vegetables. Microwave, uncovered, on high for 2 to 3 minutes or till thickened and bubbly, stirring every 30 seconds.

Nutrition facts per serving: 61 cal., 1 g total fat (0 g sat. fat), 0 mg cholesterol, 184 mg sodium, 14 g carbohydrate., 4 g dietary fiber, 3 g pro. Daily Value: 90% vitamin. A, 100% vitamin. C.

Busted by Gail Shermeyer <>.

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Contributor: Low Calorie/Low Fat Recipes Spring 96, BH&G

Yield: 4 servings

Preparation Time: 0:00

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