Baby Carrots And Brussels Sprouts Glazed With Brown Sugar and Pepper

Baby Carrots And Brussels Sprouts Glazed With Brown Sugar and Pepper

77 Reviews 2 Pics
Christine L.
Recipe by  Christine L.

“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”

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Adjust Servings

Original recipe yields 8 servings



  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)

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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 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!



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.



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.

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Amount Per Serving (8 total)

  • Calories
  • 208 cal
  • 10%
  • Fat
  • 9.4 g
  • 14%
  • Carbs
  • 29.1 g
  • 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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Glazed Brussels Sprouts with Bison Bacon


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Brussels Sprouts in Mustard Sauce