ROASTED BRUSSELS SPROUTS AND CARROTS
Steps:
- Whisk 2 tablespoons vegetable oil, the juice of 1/2 lime, 2 teaspoons sugar, 1 minced garlic clove, 1 teaspoon kosher salt and a pinch of red pepper flakes. Toss with 1 pound quartered Brussels sprouts and 1/2 pound sliced carrots on a baking sheet. Roast at 450 degrees F until tender, about 25 minutes. Toss with the juice of 1/2 lime, and salt and chopped mint to taste.
BROWN SUGAR-GLAZED BABY CARROTS
These delicious glazed carrots come to the rescue when I'm preparing a special meal. They cook while I prepare the other dishes, and the slow-cooker simmering saves me precious oven space. -Anndrea Bailey, Huntington Beach, California
Provided by Taste of Home
Categories Side Dishes
Time 6h10m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low until carrots are tender, 6-8 hours.
Nutrition Facts : Calories 144 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 364mg sodium, Carbohydrate 23g carbohydrate (17g sugars, Fiber 3g fiber), Protein 1g protein.
BABY CARROTS BRUSSELS SPROUTS GLAZED WITH BROWN SUGAR AND PEPPER
This recipe comes from a November 1987 issue of Bon Appetit featuring a "Creole Thanksgiving". You may want to adjust the amount of pepper for your own personal preferances.
Provided by Leslie in Texas
Categories Vegetable
Time 56m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Blanch carrots in large pot of boiling salted water until crisp-tender, about 4 minutes.
- Transfer carrots to bowl of ice water using slotted spoon; return water to a boil.
- Add brussels sprouts and blanch until crisp-tender, about 5 minutes.
- Transfer to another bowl of ice water using slotted spoon.
- Can be prepared 1 day ahead. Drain;chill.
- Bring stock, butter and sugar to boil in heavy large skillet, stirring until sugar disolves.
- Boil until reduced by half, about 7 minutes.
- Can be prepared 6 hours ahead. Return to boil before continuing.
- Add carrots and cook until almost tender and sauce begins to coat,shaking pan occasionally, about 6 minutes.
- Add brussels sprouts and pepper (to taste) and cook until heated through, stirring occasionally, about 4 minutes.
Nutrition Facts : Calories 209.7, Fat 9.9, SaturatedFat 5.8, Cholesterol 24.2, Sodium 181.8, Carbohydrate 28.4, Fiber 5.2, Sugar 16.9, Protein 4.9
GLAZED CARROTS AND BRUSSELS SPROUTS
I made this recipe for my mother's birthday over 20 years ago. Everyone loved the Brussels sprouts! Then I lost the recipe. Recently as I was going through my mother's recipe cards, I found the copy I made for her. I had forgotten what an attractive dish this is. It is as good as I remember and best of all, it still gets rave reviews!
Provided by Diane
Categories Side Dish Vegetables Carrots Glazed Carrot Recipes
Time 35m
Yield 8
Number Of Ingredients 10
Steps:
- Fill a large pot 3/4 full of water and bring to a rolling boil. Add Brussels sprouts and carrots, bring back to a boil, and cook vegetables until tender, 8 to 10 minutes. Drain.
- Heat butter in a saucepan over medium heat; cook and stir onion in the melted butter until tender, about 5 minutes. Add beef consomme, apple juice, cornstarch, lemon juice, brown sugar, and cloves. Cook, stirring often, until sauce is thickened, about 5 minutes. Fold Brussels sprouts and carrots into sauce.
Nutrition Facts : Calories 113.1 calories, Carbohydrate 19.1 g, Cholesterol 7.6 mg, Fat 3.4 g, Fiber 5.3 g, Protein 4.2 g, SaturatedFat 2 g, Sodium 206.5 mg, Sugar 7.7 g
GLAZED BRUSSELS SPROUTS
"This is my all-time favorite vegetable recipe! Even people who don't think they like brussels sprouts really love it. I like to serve it all year long." Joan Braun - Lakewood, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 5 servings.
Number Of Ingredients 8
Steps:
- Place brussels sprouts and carrots in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 8 minutes or until crisp-tender. , Meanwhile, in a large skillet, saute pecans and chili powder in butter for 2 minutes. Drain vegetables; add to pecan mixture. Stir in the maple syrup, vinegar and salt. Cook and stir for 3-5 minutes or until brussels sprouts are tender. Serve with a slotted spoon.
Nutrition Facts : Calories 296 calories, Fat 23g fat (6g saturated fat), Cholesterol 18mg cholesterol, Sodium 321mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 6g fiber), Protein 5g protein.
GLAZED BRUSSELS SPROUTS AND CARROTS WITH ALMONDS
So good! I like Sprouts to start with but dressing them up make them even better! I think this recipe came from the newspaper a long time ago.
Provided by GaylaV
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook sprouts in a large pot of boiling water for 10 minutes.
- Add carrots and cook for another 4 minutes.
- Drain above.
- In a large skillet heat butter with brown sugar and lemon juice.
- Add sprouts and carrots and cook, stirring, about 5 minutes, or until vegetables are glazed.
- Taste for salt and pepper.
- Toss with chives and toasted almonds.
Nutrition Facts : Calories 223.5, Fat 18, SaturatedFat 7.9, Cholesterol 30.5, Sodium 144.5, Carbohydrate 14.1, Fiber 4.4, Sugar 6, Protein 5
BABY CARROTS AND BRUSSELS SPROUTS GLAZED WITH BROWN SUGAR AND PEPPER
The vegetables can be prepared the day before, and the glaze can be prepared up to 6 hours in advance. The dish can then be completed in a few minutes while the turkey is resting. It all looks so effortless. Originally submitted to ThanksgivingRecipe.com.
Provided by Allrecipes Member
Yield 8
Number Of Ingredients 6
Steps:
- Blanch carrots in a large pot of boiling salted water until crisp-tender, about 4 minutes. Transfer carrots to bowl of ice water using slotted spoon. Return water to boil. Add sprouts and blanch until crisp-tender, about 5 minutes. Transfer to another bowl of ice water. Drain vegetables, and refrigerate if making ahead.
- Bring stock, butter or margarine, and brown sugar to a boil in a heavy large skillet. Stir until sugar dissolves. Boil until reduced by half, about 7 minutes. Can be prepared 6 hours ahead; return to boil before continuing. Add carrots. Cook until almost tender and sauce begins to coat, shaking pan occasionally, about 6 minutes. Add Brussels sprouts and pepper. Cook until heated through, stirring occasionally, about 4 minutes.
Nutrition Facts : Calories 208.4 calories, Carbohydrate 29.1 g, Cholesterol 22.9 mg, Fat 9.4 g, Fiber 7.8 g, Protein 5.7 g, SaturatedFat 5.6 g, Sodium 323.1 mg, Sugar 16.9 g
BROWN SUGAR BRUSSELS SPROUTS
A grownup taste found in a circular from The Fresh Market tweaked to be a bit healthier. The heat of the red pepper flakes and the sweetness of the brown sugar & balsamic vinegar complement the bite of the sprouts.
Provided by Kats Mom
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Steam the Brussels sprouts over boiling water until tender, about 10-15 minutes.
- Heat oil and garlic over medium-high heat until fragrant, being careful not to burn.
- Add Brussels sprouts, lemon juice, red pepper flakes, and salt; stirring until they begin to brown, about 5 minutes.
- Add balsamic vinegar and brown sugar, stir for a minute and remove from heat.
- Serve immediately.
Nutrition Facts : Calories 112.1, Fat 3.8, SaturatedFat 0.6, Sodium 613.5, Carbohydrate 19.4, Fiber 5, Sugar 9.2, Protein 4.2
BABY CARROTS AND BRUSSELS SPROUTS GLAZED WITH BROWN SUGAR AND PEPPER
The vegetables can be prepared the day before, and the glaze can be prepared up to 6 hours in advance. The dish can then be completed in a few minutes while the turkey is resting. It all looks so effortless. Originally submitted to ThanksgivingRecipe.com.
Provided by Allrecipes Member
Yield 8
Number Of Ingredients 6
Steps:
- Blanch carrots in a large pot of boiling salted water until crisp-tender, about 4 minutes. Transfer carrots to bowl of ice water using slotted spoon. Return water to boil. Add sprouts and blanch until crisp-tender, about 5 minutes. Transfer to another bowl of ice water. Drain vegetables, and refrigerate if making ahead.
- Bring stock, butter or margarine, and brown sugar to a boil in a heavy large skillet. Stir until sugar dissolves. Boil until reduced by half, about 7 minutes. Can be prepared 6 hours ahead; return to boil before continuing. Add carrots. Cook until almost tender and sauce begins to coat, shaking pan occasionally, about 6 minutes. Add Brussels sprouts and pepper. Cook until heated through, stirring occasionally, about 4 minutes.
Nutrition Facts : Calories 208.4 calories, Carbohydrate 29.1 g, Cholesterol 22.9 mg, Fat 9.4 g, Fiber 7.8 g, Protein 5.7 g, SaturatedFat 5.6 g, Sodium 323.1 mg, Sugar 16.9 g
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