• 2 Ratings

Prepare this colorful vegetable side dish quickly while your main course cooks in the oven.

Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut Brussels sprouts in half. In a medium saucepan combine sprouts and carrots. In covered medium saucepan cook in a small amount of boiling water for 10 to 12 minutes or until crisp-tender. Drain well. Return all of the vegetables to pan.

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Instructions Checklist
  • In a small bowl stir together the orange juice, cornstarch, sugar, nutmeg (if desired), and salt. Add to Brussels sprouts and carrots. Cook and stir the mixture over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Serve immediately. Makes 4 side-dish servings.

Reviews

2 Ratings
  • 5 star values: 2
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