Baby Carrots And Brussels Sprouts Glazed With Brown Sugar and Pepper

Baby Carrots And Brussels Sprouts Glazed With Brown Sugar and Pepper

77

"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."

Ingredients

servings 208 cals
Serving size has been adjusted!

Original recipe yields 8 servings

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Nutrition

  • 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

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  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

77
  1. 108 Ratings

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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...

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...

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....

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 wer...

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.

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 prep...

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/...

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 ...

Am I the only one that thought that 1 tablespoon of pepper is WAY tooooo much? It was so spicy that it was almost inedible. I needed to add many things to tone down the pepper. I was wonderin...