4 Reviews

Great carrots and Brussels sprouts. As written there are A LOT of carrots and few Brussels sprouts; I recommend that you adjust the ratio to your family's preference. The carrots tasted great without becoming overly sweet. The Brussels sprouts still tasted like Brussels sprouts, cooked perfectly. I wasn't so talented as to limit the water to 3/4-inch, but I drained off the extra water before Step 3, and all was well that ended well. Made for Rookie Recipe Tag.

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KateL April 15, 2014

A nice healthy vegetable dish. I did make a couple of changes based on ingredients on hand. The vegetables were prepared as directed with lemon zest being subbed for the orange. The dish was flavorful without a lot of added fat. A couple of shakes of hot sauce was all that I used. Made for PAC Spring 2012.

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PaulaG March 27, 2013

Really wonderful! I used a bit less water in the bottom of my skillet and put a lid on so that they steamed more than boiled. We were out of hot sauce (I discovered this after I started the recipe) but used all the other ingredients. Will try again with hot sauce for sure. I didn't bother to melt the butter but cut it into small bits with a knife and stirred it into the cooked veggies.

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onehappyfamilyinIdaho January 01, 2012

A delightful side! I made this for lunch and served it atop Asian flavored couscous and the veggies and citrus went really well with the couscous making this a very satisfying vegetarian lunch. I made as written using only 1-2 drops of hot pepper sauce, we Really like the orange zest. Thanks so much for the post.

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Debbwl December 06, 2011
Citrus Carrots and Brussels Sprouts