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. Originally submitted to ThanksgivingRecipe.com."

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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
Feb 03, 2004

This recipe turned out great. However, the original directions were slightly confusing and way more time consuming than need be. I steamed my carrots and brussel sprouts for 10 minutes while the sauce ingredients were coming to a boil. I then placed the veggies into the sauce and stirred gently while boiling for a good 5 minutes. I let this simmer for maybe 10 minutes inorder for the glaze to set in. Turned out fantastic!

 
Most Helpful Critical Review
Dec 24, 2004

Tonight for Xmas eve dinner for 10 adults and small kids, I mades several side dishes from this site -- this recipe being one of them. This was the only 'blah' dish, and was disappointingly NOT glazed, and not special at all. I tried to follow other reader's suggestions to use less broth, and more sugar, and to ensure the mixture was reduced properly, and did all these things, however the veggies were NOT glazed. I do not suggest you try it. Sorry.

 
Jun 13, 2003

I made this with a few revisions. I only added about 1/2 of the chicken broth (to give it a more "glazed" consistency), less pepper and more brown sugar. I also added grated orange peel. Wow, it was fabulous! Made it for company and they raved about it - every ounce of it was eaten.

 
Oct 04, 2004

This is an outstanding recipe. My kids will now eat brussel sprouts. I will continue to make these veggies. The only thing that is absolutely necessary to follow is the reducing of the sauce. When putting the brussel sprouts and carrots into the sauce, the amount of liquid increases. So be sure to wait until it is reduced enough.

 
Jul 23, 2003

Delicious-served it with Roast Pork with Maple and Mustard Glaze and Bella's Rosemary Red Potatoes. My father-in-law couldn't get enough of these.

 
Dec 13, 2004

This was an easy and great dish to make. It's my favourite brussel sprout recipe ever!!! I just made it simpler by boiling baby carrots and frozen brussel sprouts together until the carrots were cooked (it helps to get most of the bitter taste out of the brussel sprouts if you like them but not love them), then i just added it to the sauce and put the mixture into a deep dished baking pan and let them glaze for a bit on low in the oven.

 
Dec 31, 2003

My guests loved this today, made to accompany Rita's Sweet Holiday Baked Ham (this site), another great find. I like to prep ahead to avoid chaos at the 11th hour, and this was perfect. I prepped then steamed the veggies until al dente the day before, plunged them in cold water, then put them in a ziplock bag. In the early a.m., I made the glaze and was pleased with it reducing perfectly in about 10 minutes. Later, I simply reheated the veggies in the glaze and they were great. I only used a dusting of pepper. The glaze is thin, but that's the way it should be ... flavorful, but leave the candy coating for desert! A definite keeper. Thanks!

 
Feb 19, 2006

Mmmm! Sweet glaze with sweet vegetables! I personally thought the glaze tasted better on the brussel sprouts since it naturally soaked it up. I also tweaked the recipe a little bit and used 1/2 cup chicken broth, 3/4 cup brown sugar, and pepper to taste. Thanks!

 

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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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