Baby Carrots And Brussels Sprouts Glazed With Brown Sugar and Pepper Recipe - Allrecipes.com
Baby Carrots And Brussels Sprouts Glazed With Brown Sugar and Pepper Recipe

Baby Carrots And Brussels Sprouts Glazed With Brown Sugar and Pepper

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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Directions

  1. 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.
  2. 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.
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Reviews More Reviews

Most Helpful Positive Review
Jan 04, 2004

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!

 
Most Helpful Critical Review
Jun 16, 2003

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.

 
Feb 02, 2004

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

 
Dec 04, 2007

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. :)

 
Dec 30, 2004

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.

 
Mar 03, 2007

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!

 
Nov 11, 2005

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!

 
Sep 13, 2010

I only made carrots, but the sauce was great!

 

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Nutrition

  • Calories
  • 208 kcal
  • 10%
  • Carbohydrates
  • 29.1 g
  • 9%
  • Cholesterol
  • 23 mg
  • 8%
  • Fat
  • 9.4 g
  • 14%
  • Fiber
  • 7.8 g
  • 31%
  • Protein
  • 5.7 g
  • 11%
  • Sodium
  • 323 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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