Best 4 Brussels Sprouts Baby Carrots And Pecans In A Maple Sauce Recipes

BABY BRUSSELS SPROUTS WITH BUTTERED PECANS

Steps:

• Put oven rack in middle position and preheat oven to 350°F.
• Spread pecan pieces in 1 layer in a shallow baking pan and bake until fragrant and a few shades darker, about 10 minutes. Add 1/2 tablespoon butter and 1/4 teaspoon salt to nuts and toss until butter is melted and nuts are coated.
• While nuts bake, cook Brussels sprouts in a 6- to 8-quart pot of boiling salted water, uncovered, until just tender, 5 to 6 minutes, then transfer to a bowl of ice and cold water to stop cooking. Drain sprouts and pat dry.
• Melt remaining 2 1/2 tablespoons butter in a 12-inch heavy skillet over moderate heat, then add garlic and cook, stirring, until fragrant, about 1 minute. Increase heat to moderately high, then add sprouts and sauté, stirring occasionally, until browned in patches, about 5 minutes. Add lemon juice, pepper, and remaining 1/2 teaspoon salt, then stir in pecans and serve.

BRUSSELS SPROUTS WITH MAPLE GLAZE

Steps:

• Preheat the oven to 450 degrees Fahrenheit. (To get them perfectly crispy, make sure this is the only pan in the oven and you're not roasting anything else at the same time.)
• Slice off any hard ends of the Brussels sprouts, as needed. Slice them in half lengthwise and place them in a large bowl.
• Mix the sprouts with the olive oil, kosher salt, and lots of fresh ground black pepper.
• Line a baking sheet with parchment paper*, then pour the spouts onto the sheet. Turn them all cut side down.
• Roast for 25 minutes until very browned and tender (don't stir!).
• While the sprouts are roasting, place the maple syrup, balsamic vinegar, and soy sauce in a small saucepan. Simmer 3 to 5 minutes on medium low heat until thickened slightly and reduced (this should result in about 2 to 2 1/2 tablespoons glaze).
• When the sprouts are done, pour over the maple balsamic glaze. Serve immediately.

GLAZED CARROTS AND BRUSSELS SPROUTS

Steps:

• Fill a large pot 3/4 full of water and bring to a rolling boil. Add Brussels sprouts and carrots, bring back to a boil, and cook vegetables until tender, 8 to 10 minutes. Drain.
• Heat butter in a saucepan over medium heat; cook and stir onion in the melted butter until tender, about 5 minutes. Add beef consomme, apple juice, cornstarch, lemon juice, brown sugar, and cloves. Cook, stirring often, until sauce is thickened, about 5 minutes. Fold Brussels sprouts and carrots into sauce.

STEAMED BRUSSELS & CARROTS WITH TANGY MAPLE SAUCE

Steps:

• Peel and slice your carrots and cut the stems off of your brussels sprouts. If you have any too big sprouts, cut them in half so they are about the same size as all the pieces, so you have even cooking.
• Put the veggies into a steamer with lid and steam for 15 minutes until fork tender.
• Meanwhile, mix together the vinegar, syrup, oil, salt, and pepper for the vinaigrette.
• After steaming, pour the veggies into a bowl with the nuts and pour the vinaigrette over them.
• Toss to coat then serve!