Citrus Brussel Sprouts & Carrots

Ingredients

  • 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

Instructions

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.