Baby Carrots And Brussels Sprouts Glazed With Brown Sugar and Pepper

Baby Carrots And Brussels Sprouts Glazed With Brown Sugar and Pepper

55

"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."

Ingredients

{{adjustedServings}} servings 208 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 208 kcal
  • 10%
  • Fat:
  • 9.4 g
  • 14%
  • Carbs:
  • 29.1g
  • 9%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 323 mg
  • 13%

Based on a 2,000 calorie diet

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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

55
  1. 69 Ratings

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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. ...

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

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 re...