Sprouts And Carrots

Directions

1. 1
   Trim the bottom of the Brussels sprouts and pull off any withered leaves.
2. 2
   Cook them in boiling salted water until tender, about 10 minutes.
3. 3
   Drain.
4. 4
   Slice carrots and cook in boiling salted water until tender, 8 to 10 minutes.
5. 5
   Grate 1 teaspoon of the colored zest from orange.
6. 6
   Squeeze 3 tablespoons juice.