Orange Glazed Brussels Sprouts and Carrots

After a rather successful trip to the farmer's market last weekend, we ended up with two fresh and delicious vegetables: Brussels sprouts and bi-color carrots. I was toying with the idea of creating a separate recipe for each of them when I stumbled upon instructions for a side dish that features the two together. I was intrigued. I had never thought of combining Brussels sprouts... with carrots... and oranges. Although I felt a little apprehensive, I was excited to try it! Of course, the recipe called for a few highly processed ingredients. I fixed it up a bit and the following delicious dish was born. Between the Brussels sprouts, carrots, and oranges, it's not only tasty - it's packed full of healthy antioxidants.  Enjoy!



ORANGE GLAZED BRUSSELS SPROUTS AND CARROTS
(adapted from Better Homes & Gardens New Cookbook; 1996)

Ingredients:
2 cups fresh Brussels sprouts
3 medium carrots (bi- or tri-color carrots add some interest)
2 oranges
1 tsp cornstarch
1 tsp sweetener (I used sweet agave powder)
1/4 tsp ground nutmeg
1/4 tsp sea salt

1.  Pull brown leaves from Brussels sprouts and cut larger sprouts in half.  Cut carrots into quarters lengthwise, then chop into 1-2 inch long pieces.

2.  Add enough water to cover the bottom of a medium saucepan.  Bring water to a boil and add carrots and Brussels sprouts.  Cover pot and simmer for 10-12 minutes, until vegetables are crisp-tender.

3.  Meanwhile, juice 1 1/2 or 2 oranges - enough to produce 1/3 cup of juice.  Combine juice with cornstarch, sweetener, nutmeg, and salt.

4.  Remove vegetables from pan and drain.  Return to pan and add liquids.  Cook and stir over medium heat until liquid is thickened and bubbly.  Cook and stir for an additional 30-60 seconds.

5.  Serve over rice, quinoa, or cous cous.

Pull brown leaves from Brussels sprouts and cut larger sprouts in half

Cut carrots into quarters lengthwise, then chop into 1-2 inch long pieces.

Add enough water to cover the bottom of a medium saucepan.
Bring water to a boil and add carrots and Brussels sprouts.
Cover pot and simmer for 10-12 minutes, until vegetables are crisp-tender.

Meanwhile, juice 1 1/2 or 2 oranges - enough to produce 1/3 cup of juice.
Combine juice with cornstarch, sweetener, nutmeg, and salt.

Remove vegetables from pan and drain.  Return to pan and add liquids.
Cook and stir over medium heat until liquid is thickened and bubbly.
Cook and stir for an additional 30-60 seconds.

Serve over rice, quinoa, or cous cous.

Carnivores (like my husband) may enjoy this as a side dish alongside some grilled chicken.
I hear that extra orange glaze tastes delicious on chicken, too!