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My review
Baby Carrots And Brussels Sprouts 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. Originally submitted to ThanksgivingRecipe.com."
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Ingredients
servings 208 calsOriginal recipe yields 8 servings
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- US
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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 84118 Ratings
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Most helpful positive review
1/29/2004
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...
Most helpful critical review
12/24/2004
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 ...
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1/29/2004
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...
2/15/2003
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...
10/4/2004
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....
12/13/2004
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...
12/19/2001
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.
12/25/2003
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...
2/19/2006
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/...
12/24/2004
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 ...
11/26/2001
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...