Recipe: Orange Glazed Brussels Sprouts and Carrots

ORANGE-GLAZED BRUSSELS SPROUTS AND CARROTS

2 cups fresh brussels sprouts (or one (10 ounce) package frozen Brussels sprouts)
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)
1/4 teaspoon salt

Cut brussels sprouts in half. In a medium saucepan combine sprouts and carrots. Cook, covered, in a small amount of boiling water for 10 to 12 minutes or till crisp-tender. Drain well. Return all of the vegetables to pan.

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 till thickened and bubbly. Cook and stir for 1 minute more. Serve immediately.

Makes 4 side dish servings