Best 3 Brussels Sprouts And Baby Carrots Glazed With Brown Sugar And Pepper Recipes
**Savor the Sweet and Savory Symphony of Brussels Sprouts and Baby Carrots Glazed with Brown Sugar and Pepper**
Embark on a culinary journey with our tantalizing recipe for Brussels sprouts and baby carrots, glazed to perfection with brown sugar and pepper. This delectable dish strikes a harmonious balance between sweet and savory flavors, while the hint of pepper adds a touch of piquant delight.
**The Culinary Experience:**
* **Brussels Sprouts:** Roasted to caramelized perfection, the Brussels sprouts burst with a delightful nutty flavor, enhanced by the natural sweetness of brown sugar and the subtle spiciness of pepper.
* **Baby Carrots:** Roasted alongside the Brussels sprouts, the baby carrots absorb the sweet and savory glaze, resulting in a tender and flavorful treat.
* **Brown Sugar:** The natural sweetness of brown sugar caramelizes during the roasting process, creating a glossy glaze that coats the vegetables, adding a touch of sweetness and a beautiful golden brown hue.
* **Pepper:** Freshly ground pepper adds a subtle warmth and depth of flavor to the dish, complementing the sweetness of the brown sugar and the earthy notes of the vegetables.
This culinary masterpiece is not only a feast for the taste buds but also a visual delight. The vibrant green of the Brussels sprouts, the orange hue of the carrots, and the glistening glaze create an eye-catching presentation that will impress your dinner guests.
**A Culinary Journey:**
Our comprehensive recipe article offers a variety of tantalizing recipes to satisfy every palate. Delve into the classic flavors of Roasted Brussels Sprouts with Balsamic Glaze, where the tangy sweetness of balsamic vinegar complements the earthy notes of the roasted sprouts. Discover the aromatic delights of Roasted Brussels Sprouts with Garlic and Parmesan, where roasted garlic and grated Parmesan cheese add a savory and nutty touch.
Embark on an Italian culinary adventure with our Roasted Brussels Sprouts with Pancetta, where crispy pancetta adds a smoky and salty dimension to the roasted sprouts. Experience the vibrant flavors of Roasted Brussels Sprouts with Honey and Sriracha, where the sweetness of honey is balanced by the spicy kick of Sriracha.
With our diverse collection of recipes, you'll find the perfect way to enjoy the deliciousness of Brussels sprouts and baby carrots, glazed with brown sugar and pepper. Bon appétit!
BABY CARROTS BRUSSELS SPROUTS GLAZED WITH BROWN SUGAR AND PEPPER
This recipe comes from a November 1987 issue of Bon Appetit featuring a "Creole Thanksgiving". You may want to adjust the amount of pepper for your own personal preferances.
Provided by Leslie in Texas
Categories Vegetable
Time 56m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Blanch carrots in 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 a boil.
- Add brussels sprouts and blanch until crisp-tender, about 5 minutes.
- Transfer to another bowl of ice water using slotted spoon.
- Can be prepared 1 day ahead. Drain;chill.
- Bring stock, butter and sugar to boil in heavy large skillet, stirring until sugar disolves.
- Boil until reduced by half, about 7 minutes.
- Can be prepared 6 hours ahead. Return to boil before continuing.
- Add carrots and cook until almost tender and sauce begins to coat,shaking pan occasionally, about 6 minutes.
- Add brussels sprouts and pepper (to taste) and cook until heated through, stirring occasionally, about 4 minutes.
Nutrition Facts : Calories 209.7, Fat 9.9, SaturatedFat 5.8, Cholesterol 24.2, Sodium 181.8, Carbohydrate 28.4, Fiber 5.2, Sugar 16.9, Protein 4.9
BRUSSELS SPROUTS AND BABY CARROTS GLAZED WITH BROWN SUGAR AND PEPPER
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.
Provided by Christine L.
Categories Glazed Carrots
Yield 8
Number Of Ingredients 6
Steps:
- 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 : Calories 208.4 calories, Carbohydrate 29.1 g, Cholesterol 22.9 mg, Fat 9.4 g, Fiber 7.8 g, Protein 5.7 g, SaturatedFat 5.6 g, Sodium 323.1 mg, Sugar 16.9 g
BABY CARROTS AND BRUSSELS SPROUTS GLAZED WITH BROWN SUGAR AND PEPPER
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.
Provided by Allrecipes Member
Yield 8
Number Of Ingredients 6
Steps:
- 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 : Calories 208.4 calories, Carbohydrate 29.1 g, Cholesterol 22.9 mg, Fat 9.4 g, Fiber 7.8 g, Protein 5.7 g, SaturatedFat 5.6 g, Sodium 323.1 mg, Sugar 16.9 g
Tips:
- Choose fresh and tender vegetables: Look for Brussels sprouts that are firm and brightly colored, with no signs of wilting or yellowing. Baby carrots should be smooth and free of blemishes.
- Trim and prepare the vegetables properly: Trim the ends of the Brussels sprouts and halve or quarter them if they are large. Peel and trim the baby carrots if necessary.
- Use a combination of cooking methods: Roasting and glazing the vegetables brings out their natural sweetness and caramelizes the glaze.
- Don't overcrowd the pan: When roasting the vegetables, make sure they are spread out in a single layer so that they cook evenly.
- Glaze the vegetables while they are still hot: This will help the glaze adhere to the vegetables and create a shiny, caramelized finish.
Conclusion:
This recipe for Brussels sprouts and baby carrots glazed with brown sugar and pepper is a delicious and easy side dish that is perfect for any occasion. The vegetables are roasted until tender and then glazed with a sweet and savory sauce. The result is a dish that is both flavorful and visually appealing. So next time you're looking for a healthy and delicious side dish, give this recipe a try!
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