Brussels Sprouts and Baby Carrots Glazed with Brown Sugar and Pepper

Rating: 4.13 stars
72 Ratings
  • 5 star values: 31
  • 4 star values: 27
  • 3 star values: 7
  • 2 star values: 6
  • 1 star values: 1

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.

By Christine L.

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Recipe Summary

Servings:
8
Yield:
8 servings
Nutrition Info
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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; protein 5.7g; carbohydrates 29.1g; fat 9.4g; cholesterol 22.9mg; sodium 323.1mg. Full Nutrition
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Reviews (58)

Read More Reviews

Most helpful positive review

HAMMHOCKS
Rating: 5 stars
01/05/2004
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. I cooked mine quite a bit longer than the recipe called for. When making the sauce I did NOT add the pepper at all. I figured that is something that could be added at the table to an individuals liking. If serving to guests be prepared to share the recipe! This one's a keeper! Read More
Helpful
(35)

Most helpful critical review

Joan
Rating: 3 stars
06/16/2003
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 especially the brussels sprouts. With some changes this could be a pretty good recipe. Read More
Helpful
(9)
72 Ratings
  • 5 star values: 31
  • 4 star values: 27
  • 3 star values: 7
  • 2 star values: 6
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
HAMMHOCKS
Rating: 5 stars
01/04/2004
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. I cooked mine quite a bit longer than the recipe called for. When making the sauce I did NOT add the pepper at all. I figured that is something that could be added at the table to an individuals liking. If serving to guests be prepared to share the recipe! This one's a keeper! Read More
Helpful
(35)
VERNA01
Rating: 5 stars
02/02/2004
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 Read More
Helpful
(25)
Christina Larribeau
Rating: 5 stars
12/05/2007
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 recipe you'll eat most of them before they are served. they come out super yummy. and don't worry you can't use too much butter.:) Read More
Helpful
(23)
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SAMMS
Rating: 5 stars
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 day ahead) The sauce really compliments the brussel sprouts. I didn't think it did much for the carrots but the addition of carrots did look pretty. I'll make this again omitting the carrots. Read More
Helpful
(12)
Joan
Rating: 3 stars
06/16/2003
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 especially the brussels sprouts. With some changes this could be a pretty good recipe. Read More
Helpful
(9)
Christine LaRue
Rating: 4 stars
03/03/2007
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 steamed the veggies while the glaze reduced then added it all together to the pan for a few minutes to coat the veggies with the glaze. Yum! Read More
Helpful
(9)
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iocaine
Rating: 4 stars
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 carrots instead of blanching them worked perfectly! Otherwise the sauce is perfect and yummy! Read More
Helpful
(8)
Heather
Rating: 4 stars
09/13/2010
I only made carrots but the sauce was great! Read More
Helpful
(5)
Sharon Vertetis Aguanno
Rating: 5 stars
02/22/2010
This was excellent..don't like a lot of pepper so I took the advise given and used pepper to taste. Read More
Helpful
(4)
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