Brusselsproutswithcarrots Recipes

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GLAZED CARROTS AND BRUSSELS SPROUTS



Glazed Carrots and Brussels Sprouts image

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

1 ⅔ pounds Brussels sprouts, trimmed
1 pound carrots, cut into 1-inch pieces
2 tablespoons butter
2 tablespoons chopped onion
1 (10.5 ounce) can condensed beef consomme (such as Campbell's®)
⅓ cup apple juice
2 tablespoons cornstarch
2 teaspoons lemon juice
1 tablespoon brown sugar
2 pinches ground cloves, or to taste

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

ROASTED CARROTS AND BRUSSELS SPROUTS



Roasted Carrots and Brussels Sprouts image

Do ahead and 20 minutes before dinner put them in the oven. There is a difference in the flavor when you finish them in the oven.

Provided by Bergy

Categories     Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 4

1/2 lb baby carrots, whole,par cooked
1/2 lb Brussels sprout, trimmed and par cooked
2 teaspoons olive oil
salt and pepper

Steps:

  • Steam the brussels sprouts& carrots so they are about half cooked.
  • Put the veggies in a casserole, toss with oil& season and bake in 400F degrees oven for 20 minutes.

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.

CARROTS AND BRUSSELS SPROUTS



Carrots and Brussels Sprouts image

Provided by Ian Knauer

Categories     Vegetable     Side     Thanksgiving     Vegetarian     Quick & Easy     Low Cal     High Fiber     Low Sodium     Vinegar     Carrot     Fall     Winter     Healthy     Brussels Sprout     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 6

2 tablespoons chopped shallot (from 1 medium)
3 tablespoons unsalted butter, divided
1 pound carrots, cut diagonally into 1/2-inch-thick pieces
1 pound Brussels sprouts, halved lengthwise
1/3 cup water
1 tablespoon cider vinegar

Steps:

  • Cook shallot in 2 tablespoons butter in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until softened, 1 to 2 minutes. Add carrots, Brussels sprouts, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, until vegetables begin to brown, 3 to 4 minutes.
  • Add water and cover skillet, then cook over medium-high heat until vegetables are tender, 5 to 8 minutes. Stir in vinegar, remaining tablespoon butter, and salt and pepper to taste.

ROASTED CARROT, BRUSSELS SPROUT, AND CRANBERRY SALAD



Roasted Carrot, Brussels Sprout, and Cranberry Salad image

A mix of roasted and raw veggies and a poppy seed dressing bring a pleasing variety of textures to this holiday side.

Provided by Anna Stockwell

Categories     Salad     Carrot     Paprika     Pepper     Vinegar     Cranberry     Poppy     Brussels Sprout     Thanksgiving     Side     Wheat/Gluten-Free     Dairy Free

Yield 2-4 servings

Number Of Ingredients 9

4 medium carrots (about 8 oz.), sliced on a diagonal 1/4" thick
1/4 tsp. smoked paprika
1/8 tsp. cayenne pepper
2 Tbsp. extra-virgin olive oil, divided
3/4 tsp. kosher salt, divided
2 Tbsp. red wine vinegar
1/4 cup dried cranberries
1 tsp. poppy seeds
6 oz. brussels sprouts, leaves separated

Steps:

  • Preheat oven to 350°F. Toss carrots, paprika, cayenne, 1 Tbsp. oil, and 1/2 tsp. salt on a rimmed baking sheet. Roast until carrots are tender and golden brown, about 20 minutes.
  • Meanwhile, bring vinegar and 2 Tbsp. water to a boil in a small saucepan over medium heat (or microwave in a medium heatproof bowl). Remove from heat, add cranberries, and let sit 10 minutes. Strain cranberries through a fine-mesh sieve into a medium bowl; set cranberries aside. Pour out all but 1 Tbsp. soaking liquid from bowl and whisk in poppy seeds and remaining 1 Tbsp. oil and 1/4 tsp. salt. Add brussels sprout leaves, carrots, and reserved cranberries and toss to combine.

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Top Asked Questions

What to make with brussels sprouts and carrots?
Garlic Brown Butter Roasted Brussels Sprouts and Carrots are an incredible holiday side dish recipe. Tossed in garlic brown butter and roasted to a delicious perfection, these veggies are a hit! Preheat oven to 400F. Spread carrots and brussels sprouts on a baking sheet in one single layer; set aside.
How to make a glaze from Brussels sprouts?
Rinse Brussels sprouts, remove outer leaves and stems and cut in half (or quarters for larger sized sprouts). Place in pan with carrots. Prepare glaze by whisking olive oil, maple syrup and mustard together until blended. Drizzle over veggies and toss to coat.
What happens to Brussels sprouts when you roast them?
Like many vegetables, brussels sprouts’ flavor transforms when roasted. Brussels sprouts lose their tart flavor when roasted, and instead have a deep, rich, and slightly sweet flavor. Should I blanch brussels sprouts before roasting?
How to cook Brussels sprouts with garlic butter?
Prepare garlic butter first. Preheat oven to 425. Peel the very outer, darker green leaves off the sprouts and cut off the small stem. Cut sprouts in half, length-wise. Mix cut Brussels sprouts with soft garlic butter in a large bowl. Be gentle but thorough.

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