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