1 lb. baby carrots
1 lb. Brussels sprouts; halved
1/4 c. butter melted-I used Earth's Balance Spread
1 Tbsp. orange zest-about 1 orange
1 Tbsp fresh parsley; chopped
1/2 tsp. salt
5 drops hot sauce
Place sprouts and carrots in a large skillet with a little water. Cover and simmer until tender. Meanwhile, combine the other ingredients. When veggies are done, drain and coat with sauce.
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