Citrus Brussels Sprouts
(Better Homes and Gardens - Low-Carb Slow Cooker Recipes)
(Better Homes and Gardens - Low-Carb Slow Cooker Recipes)
Makes: 4 servings
Prep: 15 minutes
Cook: 14 minutes
Nutrition Facts: Amount Per Serving: Calories 50, Total Fat (g) 0, Saturated Fat (g) 0, Cholesterol (mg) 0, Sodium (mg) 172, Carbohydrate (g) 11, Fiber (g) 3, Protein (g) 2
Ingredients:
2 cups fresh Brussels sprouts or one 10-ounce package frozen Brussels sprouts, thawed
3 medium carrots, quartered lengthwise and cut into 1-inch pieces
1/3 cup orange juice
1 teaspoon cornstarch
1/4 teaspoon salt
1/4 teaspoon ground nutmeg (optional)
Directions:
1. Halve Brussels sprouts. In a covered large saucepan, cook Brussels sprouts and carrots in a small amount of boiling water for 10 to 12 minutes or until vegetables are crisp-tender. Drain in colander.
2. In the same saucepan combine orange juice, cornstarch, salt, and if desired, nutmeg. Add Brussels sprouts and carrots. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more.
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