Brussels Sprouts and Carrot Ragoût

Finished with a fragrant orange-and-ginger sauce and a handful of fresh spinach, this colorful ragoût makes a hearty supper when served over a bed of quinoa. ⅓ cup orange juice 1 Tbs. orange zest 1 Tbs. balsamic vinegar 1 Tbs. minced crystallized ginger 3 Tbs. olive oil, divided ¾ lb. Brussels sprouts, trimmed and quartered […]



I'm funny, down to earth kinda gal.....l love my friends and family.....they are the ones that keep me grounded, l also thank God for giving me the gift of uplifting people....

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s