Sprouts And Carrots - 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.