Sprouts And Carrots With Orange - cooking recipe

Ingredients

1 lb. Brussels sprouts
1/2 lb. carrots
1 orange
1 1/2 Tbsp. butter
salt and pepper

Preparation

Trim the bottom of the Brussels sprouts and pull off any withered leaves.
Cook them in boiling, salted water until tender, about 10 minutes.
Drain.
Slice carrots and cook in boiling, salted water until tender, 8 to 10 minutes.
Grate 1 teaspoon of the colored zest from orange.
Squeeze 3 tablespoons juice.
In a large frying pan, heat butter and orange juice over medium heat until foamy.
Add carrots, sprouts, zest, 1/2 teaspoon salt and 1/4 teaspoon pepper and stir to mix well.
Cook, stirring occasionally, until vegetables are hot and well coated, about 2 minutes.