- 1 pound fresh brussels sprouts, halved
- 1 pound fresh baby carrots
- 1/4 cup butter or margarine, melted
- 1 tablespoon grated orange peel
- 1 tablespoon minced fresh parsley
- 1/2 teaspoon salt
- 5 drops hot pepper sauce
Place brussel sprouts and carrots in a large saucepan with a small amount of water; cover and cook until tender, about 20 minutes. Meanwhile, combine the remaining ingredients. Drain vegetables; add butter mixture and toss to coat.