Baby Carrots And Brussels Sprouts Glazed With Brown Sugar and Pepper

Baby Carrots And Brussels Sprouts Glazed With Brown Sugar and Pepper

76 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 ThanksgivingRecipe.com.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 8 servings

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.

Share It

Reviews (76)

Rate This Recipe
BOOKCHICKADEE
106

BOOKCHICKADEE

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!

LAURA-ANN
61

LAURA-ANN

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.

WIGGYBABS
33

WIGGYBABS

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.

More Reviews

Similar Recipes

Brussels Sprouts in Mustard Sauce
(112)

Brussels Sprouts in Mustard Sauce

Baby Carrots And Brussels Sprouts Glazed With Brown Sugar and Pepper
(55)

Baby Carrots And Brussels Sprouts Glazed With Brown Sugar and Pepper

Whipped Carrots And Parsnips
(39)

Whipped Carrots And Parsnips

Brussels Sprouts with Grapes
(28)

Brussels Sprouts with Grapes

Brussels Sprouts and Chestnuts
(8)

Brussels Sprouts and Chestnuts

Delicious Creamy Cheesy Brussels Sprouts
(5)

Delicious Creamy Cheesy Brussels Sprouts

Nutrition

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

Top

<

previous recipe:

Glazed Brussels Sprouts with Bison Bacon

>

next recipe:

Brussels Sprouts in Mustard Sauce