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My review
Brussels Sprouts and Baby Carrots Glazed with Brown Sugar and Pepper
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."
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Ingredients
servings 208 calsOriginal recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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.
Nutrition Facts
Per Serving: 208 calories; 9.4 g fat; 29.1 g carbohydrates; 5.7 g protein; 23 mg cholesterol; 323 mg sodium. Full nutrition
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Reviews
Read all reviews 5872 Ratings
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Most helpful positive review
6/16/2003
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. ...
Most helpful critical review
11/28/2002
This looked lovely in the dish on our Thanksgiving table, but it was disappointing. The glaze was thin and scanty, and the vegetable were not nearly cooked enough, according to the recipe times...
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6/16/2003
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. ...
2/1/2004
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
12/4/2007
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...
12/30/2004
We severed this dish on Christmas Eve. I listened to an earlier reviewer and cooked the veggies closer to doneness I wanted them to be in the end and it turned out wonderful. (Also cooked them a...
3/3/2007
A nice change of pace for a side dish. I couldn't get the liquid to reduce enough, though, so it was still watery. I did add a tablespoon of cornstarch, as someone else suggested. Also, I steame...
11/28/2002
This looked lovely in the dish on our Thanksgiving table, but it was disappointing. The glaze was thin and scanty, and the vegetable were not nearly cooked enough, according to the recipe times...
11/11/2005
Awesome, just too much pepper, and I like spicy stuff! Use pepper to taste, not just a measurement, really--it killed the recipe the first time I made it. I also steam the brussel sprouts and ...
4/21/2011
Very good recipe to try to spruce up, a not so fond vegetable of mine, brussel sprouts! Even tho my husband didnt care for them still, I did like this recipe on them and it made them more edibl...