Friday, December 30, 2016
Day 365 Glazed Brussels Sprouts and Carrots
Glazed Brussels Sprouts and Carrots
1/2 Pound Fresh Brussels Sprouts, shredded
3 Large Carrots, chopped
2 Tablespoons Olive Oil
1 Tablespoon Agave Nectar
1 Tablespoon Molasses
Rind of 1 Orange, grated
Juice of 1 Orange
1. Cook brussels sprouts and carrots in oil. Cover and reduce temperature to let the vegetables steam.
2. Bring the agave nectar, molasses, rind and juice to a simmer in a small saucepan. After all ingredients are well combined and heated through, pour over the vegetables. Toss well.
Goes well with jambalaya and sweet potato rolls.
Soundtrack The Flying Eyes - Done So Wrong