1 lb. brussel sprouts (if large cut in half)

1/2 lb. carrots (cut into bite size pieces)

3 tbs. olive oil

2 cloves of garlic (chopped)

2 shallots (chopped)

1/2 cup pineapple juice

1/2 cup orange juice

1 tbs. brown sugar

11/2 tsp. sea salt


1. In a pot of boiling water, boil brussel sprouts and carrots for 7 minutes. Drain well.

2. In a large skillet, add olive oil, shallots and garlic.

3. Brown garlic and onions for a minute and add brussel sprouts and carrots. Sprinkle with sea salt. Stir well. Add another drizzle of olive oil and stir. Cook on medium heat for 5  minutes. Stir frequently.

4. In a bowl, mix pineapple juice, orange juice and brown sugar.

5. Pour over brussel sprouts and carrots. Stir well.

6. Continue cooking on a low heat for an additional 5 minutes. Stir occasionally.

Serve hot.