Created by amafor3 on March 20, 2012
Step 1: Trim the brussels sprouts and cut a small "X" in stem end, about 1/4 inch deep. If your brussels sprouts happen to be very large, cut in half.
Step 2: In a medium saucepan add brussels sprouts and carrots to water. Heat to boiling over medium-high heat. Place lid on saucepan and boil 6 to 8 minutes or until tender. Drain and return to saucepan.
Step 3: Add remaining ingredients to vegetables and toss well to coat. Spoon into bowl and serve immediately.