I cut this recipe in half because I didn't need so many vegetables, but I forgot to halve the brown sugar. It turned out great anyway. It did take much longer to acheive the glaze consistency - about 30 minutes of simmering uncovered. Judging by some of the other reviews, this might have been needed regardless of whether I had used 1/6 cup of brown sugar or not. I did cut the Brussels sprouts in half, but that likely wasn't necessary given the cooking time. I also heeded the other reviewers' ideas, and ran the vegetables through the microwave to soften them a little. I used care not to dump any extra water in when I transferred them to the cooking pot. Like the other reviewers, I found that signficantly less pepper was needed - for one pound of Brussels sprouts and one pound of baby carrots, I used only 1/2 teaspoon of finely ground black pepper, and it had just the right bite for us. I think maybe the recipe needs a little more brown sugar than is called for if you are using the full four pounds of vegetables. I plan to make this as a full recipe at Thanksgiving for a side dish, and I will definitely add 2/3 cup of brown sugar, not just 1/3.
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