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

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."

Rating: This weblink has been rated 55 times with an average star rating of 4.2 Read Reviews (45)

Rate/Review | 1,491 people have saved this

 

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Original Recipe Yield 8 servings
 

Ingredients

  • 2 pounds baby carrots
  • 2 pounds Brussels sprouts, trimmed and scored
  • 1 1/2 cups chicken broth
  • 6 tablespoons butter
  • 1/3 cup packed brown sugar
  • 1 tablespoon ground black pepper

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 211 | Total Fat: 9.9g | Cholesterol: 23mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 4, 2004 by HAMMHOCKS 
We Loved this recipe! After reading the other reviews and making this for myself, I've come... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 2, 2004 by VERNA01 
This recipie turned my husband and I into Brussle Sprout lovers.Get the smallest ones you can... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 4, 2007 by yumyumdrop 
I have always hated brussels sprouts since i was a kid because they were so bitter. things... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 3, 2007 by XineRevelle Supporting Member (Click to learn more about Supporting Membership)
A nice change of pace for a side dish. I couldn't get the liquid to reduce enough, though, so... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 11, 2005 by iocaine 
Awesome, just too much pepper, and I like spicy stuff! Use pepper to taste, not just a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 30, 2004 by SAMMS 
We severed this dish on Christmas Eve. I listened to an earlier reviewer and cooked the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 4, 2004 by pippettm 
I made this for Christmas dinner and it was awesome! I'll make it every year as a tradition now. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 23, 2003 by I'm nuts too... 
This was alright, the glaze was good, but not what I expected. I thought that the glaze would... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 16, 2003 by Joan 
This looked lovely in the dish on our Thanksgiving table, but it was disappointing. The glaze... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 30, 2003 by WHITSAIL 
I added roasted green and red peppers. Great for Christmas color. MORE

 
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