Brussels Sprouts And Baby Carrots Glazed With Brown Sugar And Pepper Recipes

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BABY CARROTS AND BRUSSELS SPROUTS GLAZED WITH BROWN SUGAR AND PEPPER



Baby Carrots And Brussels Sprouts Glazed With Brown Sugar and Pepper image

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

2 pounds baby carrots
2 pounds Brussels sprouts, trimmed and scored
1 ½ cups chicken broth
6 tablespoons butter
⅓ cup packed brown sugar
1 tablespoon ground black pepper

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

BABY CARROTS AND BRUSSELS SPROUTS GLAZED WITH BROWN SUGAR AND PEPPER



Baby Carrots And Brussels Sprouts Glazed With Brown Sugar and Pepper image

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

2 pounds baby carrots
2 pounds Brussels sprouts, trimmed and scored
1 ½ cups chicken broth
6 tablespoons butter
⅓ cup packed brown sugar
1 tablespoon ground black pepper

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

ROASTED BRUSSELS SPROUTS AND CARROTS



Roasted Brussels Sprouts and Carrots image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Number Of Ingredients 0

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.

GLAZED BRUSSELS SPROUTS AND CARROTS WITH ALMONDS



Glazed Brussels Sprouts and Carrots With Almonds image

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

1 lb Brussels sprout (cleaned and outer leaves removed)
1/2 lb carrot (cleaned and sliced 1/8 inch thick)
6 tablespoons butter
1 tablespoon brown sugar
1 tablespoon lemon juice
salt (to taste)
pepper (to taste)
1/2 cup chives (chopped)
1/2 cup toasted almond

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

BROWN SUGAR BRUSSELS SPROUTS



Brown Sugar Brussels Sprouts image

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

1 lb fresh Brussels sprout, halved
1 tablespoon extra virgin olive oil
4 garlic cloves, crushed and chopped
1/2 lemon, juiced
1/2 teaspoon crushed red pepper flakes
1 teaspoon salt (or more to taste)
2 tablespoons balsamic vinegar
2 tablespoons brown sugar

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



Baby Carrots And Brussels Sprouts Glazed With Brown Sugar and Pepper image

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

2 pounds baby carrots
2 pounds Brussels sprouts, trimmed and scored
1 ½ cups chicken broth
6 tablespoons butter
⅓ cup packed brown sugar
1 tablespoon ground black pepper

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

BABY CARROTS AND BRUSSELS SPROUTS GLAZED WITH BROWN SUGAR AND PEPPER



Baby Carrots And Brussels Sprouts Glazed With Brown Sugar and Pepper image

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

2 pounds baby carrots
2 pounds Brussels sprouts, trimmed and scored
1 ½ cups chicken broth
6 tablespoons butter
⅓ cup packed brown sugar
1 tablespoon ground black pepper

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

BRUSSELS SPROUTS WITH CARROTS



Brussels Sprouts With Carrots image

Provided by Pierre Franey

Categories     side dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 8

3/4 pound Brussels sprouts
1 baby carrots, about 3/4 pound
Salt to taste if desired
2 tablespoons butter
2 tablespoons finely chopped shallots
1/4 teaspoon ground cumin
Freshly ground pepper to taste
2 tablespoons finely chopped parsley

Steps:

  • Bring enough water to a boil to cover the sprouts and carrots when they are added.
  • Meanwhile, trim off and discard the base of each sprout. Trim and scrape the carrots. Add sprouts and carrots to the water and salt to taste. Cook until tender, about 8 minutes. Drain thoroughly.
  • Heat the butter in a skillet and saute the shallots briefly. Add sprouts and carrots, sprinkle with cumin, salt and pepper and cook briefly. Serve sprinkled with chopped parsley.

Nutrition Facts : @context http, Calories 82, UnsaturatedFat 1 gram, Carbohydrate 11 grams, Fat 4 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 286 milligrams, Sugar 4 grams, TransFat 0 grams

GLAZED BABY CARROTS



Glazed Baby Carrots image

For a zippy side dish, try this recipe. These brown sugar-glazed carrots come together in no time at all. -Anita Foster, Fairmount, Georgia

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 4

1 pound fresh, frozen or canned whole baby carrots
Water
2 tablespoons butter
1/4 cup brown sugar

Steps:

  • Cook carrots in a small amount of water until tender. Drain. In a saucepan, combine butter and brown sugar; heat until sugar dissolves. Add carrots and toss to coat. Heat through.

Nutrition Facts : Calories 142 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 152mg sodium, Carbohydrate 23g carbohydrate (19g sugars, Fiber 2g fiber), Protein 1g protein.

BROWN SUGAR-GLAZED BABY CARROTS



Brown Sugar-Glazed Baby Carrots image

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

2 pounds fresh baby carrots
1 celery rib, finely chopped
1 small onion, finely chopped
1/4 cup packed brown sugar
3 tablespoons butter, cubed
1/2 teaspoon salt
1/2 teaspoon pepper

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.

CARAMELIZED CARROTS & BRUSSELS SPROUTS



Caramelized Carrots & Brussels Sprouts image

Got this recipe from a good friend. She said the recipe originally called for white sugar & pan sauteeing, but that baking these instead allows Mother Nature to make her own caramelized goodness.

Provided by MarissaB

Categories     Vegetable

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 5

1 lb Brussels sprout, rinsed & cut in halves
1 lb baby carrots
1/4 cup extra virgin olive oil
1 medium onion, cut into strips
salt & pepper

Steps:

  • Preheat oven to 350.
  • Place Brussels sprouts & carrots in steamer basket over boiling water. Cover saucepan & steam 8-10 minutes or until Brussels sprouts are tender yet crisp.
  • Transfer sprouts, carrots & onion strips to large baking dish and sprinkle with olive oil, salt & pepper.
  • Bake for 20-25 minutes, until browned.
  • Serve immediately, or put into a casserole dish & cover in a 200 degree oven until ready serve.

Nutrition Facts : Calories 141, Fat 9.5, SaturatedFat 1.3, Sodium 75.6, Carbohydrate 13.5, Fiber 3.6, Sugar 5.7, Protein 2.6

BRUSSELS SPROUTS, BABY CARROTS, AND PECANS IN A MAPLE SAUCE



Brussels Sprouts, Baby Carrots, and Pecans in a Maple Sauce image

I made this tonight and it was delicious! My 6 year old ate his brussels sprouts-HAPPILY!. I served it with Hungry Man pork tenderloin#162841 and mashed potatoes. Finally, a different veggie dish!

Provided by bad kitty 1116

Categories     Vegetable

Time 25m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 8

1 1/2 lbs fresh Brussels sprouts, halved (trimmed of ends and outer leaves peeled)
1 cup baby carrots, halved (lengthwise)
1 cup pecan halves
1/4 teaspoon chili powder
3 tablespoons butter
1/4 cup maple syrup
2 teaspoons cider vinegar
1/2 teaspoon salt

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 2-3 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.

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