Steamed Brussels & Carrots With Tangy Maple Sauce

1. 1

   Peel and slice your carrots and cut the stems off of your brussels sprouts. If you have any too big sprouts, cut them in half so they are about the same size as all the pieces, so you have even cooking.

2. 2

   Put the veggies into a steamer with lid and steam for 15 minutes until fork tender.

3. 3

   Meanwhile, mix together the vinegar, syrup, oil, salt, and pepper for the vinaigrette.

4. 4

   After steaming, pour the veggies into a bowl with the nuts and pour the vinaigrette over them.

5. 5

   Toss to coat then serve!

* Per serving · 4 servings · Values may vary.

No additional tips available.