Amazing!!! I cooked the carrots and BS together, I just added frozen BS and shut off the heat when the carrots were done

Wonderful recipe. I used frozen baby brussel sprouts and even my two year old liked them! My husband likes really sweet carrots so next time I may add more brown sugar. Enjoy!

I just made this recipe and fear it will not make it till dinner time (I keep "testing" the sprouts!). I did a couple of minor enhancements to adjust the flavor to my taste - used only a teaspoon pepper but added a "scoop" of dejon mustard and a couple splashes of balsamic vinegar when making the glaze.

This is an excellent recipe. My boyfriend is so picky and he even gobbled it up. This was made for both Thanksgiving and Christmas this year. The only change I made was that the pepper was too strong so I lessened the amount. Everything else was the same.

This wasn't anything special. I too halved the recipe. i kept adding more brown suagar to get a better glaze but it never did glaze. This recipe didn't go over very well for Christmas Dinner. Not enough flavor.

I followed the recipe to a "T" and I'm not sure if it's just my taste but I didn't like it. And it didn't really glaze. Not sure if it was something I did or not but I won't be making this again.

Remember to ALWAYS TRY FIRST a new recipe before presenting it to anyone who will not appreciate your effort to try new things...My sister did not care for this at all, and she loves sprouts! I, on the other hand, only like them and I think this is a keeper!! To each his own ;)

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.

I reduced the pepper to 1 tsp and it was still too much.Overall it lacked flavour I found the sprouts to be undercooked. No one ate it at our Canadian Thanksgiving dinner. I was quite embarassed that I brought it. I think it worked for some because they did so much tweaking to make it work.

I loved this dish! I did what another reviewer did and cooked the veggies in the microwave first, then transferred the carrots and sprouts to an oven proof bowl, poured the glaze over top, put the lid on and heated it in the oven while I prepared the rest of the meal. I'm not a huge fan of brussel sprouts but these are delicious.Very quick and easy.

This recipe is incredible. I don't have to ask what kind of green vegetable my husband would like with dinner anymore, the answer is always brussels sprouts. We will add the carrots when we serve it for Thanksgiving. This is a new family favorite.

always looking for something different to do w/vegetables. i added mushrooms and completetely ommitted the black pepper (as others said) and it gave it a nutty flavor. this was EASY and delicious! thanx

I made this dish for several Christmas dinners. This year I didn't, a few people were upset. It appeals to even non-brussel sprout eaters.

This was really good. I served it to three teenage boys that I never thought would go for brussels sprouts, and they all loved this.

Pretty darn good. Great with Christmas dinner.

The recipe is great. If you like a pinch of ginger gives it a little more flavor. My family loved it.

I made this a few times and it never thickened, the glaze was always an oily looking water I had to drain it. Tastet, maybe a bit sweet, but very easy to make. I sub'd. for veggie broth and it turned out the same, so vegetarians have found a safe side dish.