Recipe by Christine L.
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
Brussels sprouts, trimmed and scored
1 1/2 cups
packed brown sugar
ground black pepper
We Loved this recipe! After reading the other reviews and making this for myself, I've come to this conclusion...When "blanching" your veggies, cook them until the are the tenderness YOU like. I cooked mine quite a bit longer than the recipe called for. When making the sauce, I did NOT add the pepper, at all. I figured that is something that could be added at the table to an individuals liking. If serving to guests, be prepared to share the recipe! This one's a keeper!
This looked lovely in the dish on our Thanksgiving table, but it was disappointing. The glaze was thin and scanty, and the vegetable were not nearly cooked enough, according to the recipe times, especially the brussels sprouts. With some changes, this could be a pretty good recipe.
This recipie turned my husband and I into Brussle Sprout lovers.Get the smallest ones you can find and chop the stem end down.Cut an X into the core area to prepare the sprouts. verna01
I have always hated brussels sprouts since i was a kid because they were so bitter. things change as you grow up. So I figured I'd try it again. holy cow! This recipe was awesome. Triple the recipe, you'll eat most of them before they are served. they come out super yummy. and don't worry, you can't use too much butter. :)
We severed this dish on Christmas Eve. I listened to an earlier reviewer and cooked the veggies closer to doneness I wanted them to be in the end and it turned out wonderful. (Also cooked them a day ahead) The sauce really compliments the brussel sprouts. I didn't think it did much for the carrots, but the addition of carrots did look pretty. I'll make this again, omitting the carrots.
A nice change of pace for a side dish. I couldn't get the liquid to reduce enough, though, so it was still watery. I did add a tablespoon of cornstarch, as someone else suggested. Also, I steamed the veggies while the glaze reduced, then added it all together to the pan for a few minutes to coat the veggies with the glaze. Yum!
Awesome, just too much pepper, and I like spicy stuff! Use pepper to taste, not just a measurement, really--it killed the recipe the first time I made it. I also steam the brussel sprouts and carrots instead of blanching them, worked perfectly! Otherwise, the sauce is perfect and yummy!
I only made carrots, but the sauce was great!
* Percent Daily Values are based on a 2,000 calorie diet.
Baby Carrots And Brussels Sprouts Glazed With Brown Sugar and Pepper
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 85
The most-tender new vegetables are here just in time for early spring salads!
Creamy, comforting potato soups will warm you up.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Learn how to make tasty Brussels sprouts in a warm orange sauce.
See how to make easy Brussels sprouts roasted with duck fat.
See how to make roasted Brussels sprouts and cipollini onions.