Citrus Carrots and Brussels Sprouts |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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A variation of TOH recipe. I think chef#1910636 suggestions are very appropriate so have edited the recipe accordingly. Ingredients:
1/2 lb brussels sprout |
1 lb carrot, thinly sliced |
2 tablespoons butter |
1 tablespoon orange zest |
1 tablespoon fresh parsley |
1/2 teaspoon salt (to taste) |
3 drops hot pepper sauce (to taste) |
Directions:
1. After washing brussels sprouts, remove any yellow or spotty leaves, cut ends off, and cut in half.
2. Put brussels sprouts and carrots in frying pan with 3/4 inch of water (so veggies are in a single layer), cover, simmer for about 11 minutes or until veggies are done to your preferences and water is cooked off.
3. Stir in butter, zest, parsley, salt, and hot pepper sauce, toss to coat, and serve.
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