Best 8 Buttery Carrots And Brussels Sprouts Recipes

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Roasted vegetables bring out their natural sweetness and add a delightful caramelized flavor. Buttery Carrots and Brussels Sprouts is a simple yet elegant dish that showcases the best of these two vegetables. The carrots are tender and sweet, while the Brussels sprouts are slightly crispy and nutty. Both are tossed in a rich, buttery sauce that is flavored with garlic, thyme, and lemon zest.

This recipe is a great way to enjoy roasted vegetables as a side dish or a main course. It is also a healthy and delicious way to get your daily dose of vegetables. The recipe provides instructions for roasting the vegetables in the oven or on the stovetop. It also includes a variation for making the dish in a slow cooker for a hassle-free meal.

In addition to the main recipe, the article also includes several other recipes for roasted vegetables. These include:

* Roasted Sweet Potatoes and Carrots: This recipe combines sweet potatoes and carrots for a colorful and flavorful dish. The vegetables are roasted with olive oil, garlic, and rosemary.

* Roasted Brussels Sprouts with Bacon: This recipe adds bacon to the Brussels sprouts for a smoky and savory flavor. The vegetables are roasted with olive oil, garlic, and balsamic vinegar.

* Roasted Cauliflower and Broccoli: This recipe combines cauliflower and broccoli for a healthy and flavorful dish. The vegetables are roasted with olive oil, garlic, and lemon zest.

* Roasted Vegetables with Feta Cheese: This recipe adds feta cheese to the roasted vegetables for a creamy and tangy flavor. The vegetables are roasted with olive oil, garlic, and oregano.

These are just a few of the many ways to enjoy roasted vegetables. With so many delicious options to choose from, you're sure to find a recipe that you'll love.

Check out the recipes below so you can choose the best recipe for yourself!

GLAZED CARROTS AND BRUSSELS SPROUTS



Glazed Carrots and Brussels Sprouts image

I made this recipe for my mother's birthday over 20 years ago. Everyone loved the Brussels sprouts! Then I lost the recipe. Recently as I was going through my mother's recipe cards, I found the copy I made for her. I had forgotten what an attractive dish this is. It is as good as I remember and best of all, it still gets rave reviews!

Provided by Diane

Categories     Side Dish     Vegetables     Carrots     Glazed Carrot Recipes

Time 35m

Yield 8

Number Of Ingredients 10

1 ⅔ pounds Brussels sprouts, trimmed
1 pound carrots, cut into 1-inch pieces
2 tablespoons butter
2 tablespoons chopped onion
1 (10.5 ounce) can condensed beef consomme (such as Campbell's®)
⅓ cup apple juice
2 tablespoons cornstarch
2 teaspoons lemon juice
1 tablespoon brown sugar
2 pinches ground cloves, or to taste

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.

Nutrition Facts : Calories 113.1 calories, Carbohydrate 19.1 g, Cholesterol 7.6 mg, Fat 3.4 g, Fiber 5.3 g, Protein 4.2 g, SaturatedFat 2 g, Sodium 206.5 mg, Sugar 7.7 g

BUTTERY CARROTS AND BRUSSELS SPROUTS



Buttery Carrots and Brussels Sprouts image

-American Dairy Assoc, Stacy Duffy, Chicago, Illinois

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 9

1 pound carrots, cut into 1/4-inch slices
3/4 pound brussels sprouts, halved
1/4 cup butter, cubed
1 tablespoon minced fresh gingerroot
1 tablespoon lemon juice
2 teaspoons grated lemon zest
1 teaspoon sugar
Salt and pepper to taste
Minced fresh parsley, optional

Steps:

  • In a large saucepan over medium heat, cook carrots and brussels sprouts in boiling water for 8-10 minutes or until tender; drain., In a small saucepan, melt butter. Add ginger; cook for 2 minutes. Add the lemon juice, zest, sugar, salt and pepper; pour over vegetables. Sprinkle with parsley if desired.

Nutrition Facts : Calories 96 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 88mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 2g protein.

ROASTED BRUSSELS SPROUTS AND CARROTS



Roasted Brussels Sprouts and Carrots image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Number Of Ingredients 0

Steps:

  • Whisk 2 tablespoons vegetable oil, the juice of 1/2 lime, 2 teaspoons sugar, 1 minced garlic clove, 1 teaspoon kosher salt and a pinch of red pepper flakes. Toss with 1 pound quartered Brussels sprouts and 1/2 pound sliced carrots on a baking sheet. Roast at 450 degrees F until tender, about 25 minutes. Toss with the juice of 1/2 lime, and salt and chopped mint to taste.

CARROTS AND BRUSSELS SPROUTS



Carrots and Brussels Sprouts image

Provided by Ian Knauer

Categories     Vegetable     Side     Thanksgiving     Vegetarian     Quick & Easy     Low Cal     High Fiber     Low Sodium     Vinegar     Carrot     Fall     Winter     Healthy     Brussels Sprout     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 6

2 tablespoons chopped shallot (from 1 medium)
3 tablespoons unsalted butter, divided
1 pound carrots, cut diagonally into 1/2-inch-thick pieces
1 pound Brussels sprouts, halved lengthwise
1/3 cup water
1 tablespoon cider vinegar

Steps:

  • Cook shallot in 2 tablespoons butter in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until softened, 1 to 2 minutes. Add carrots, Brussels sprouts, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, until vegetables begin to brown, 3 to 4 minutes.
  • Add water and cover skillet, then cook over medium-high heat until vegetables are tender, 5 to 8 minutes. Stir in vinegar, remaining tablespoon butter, and salt and pepper to taste.

HONEY-LEMON BRUSSELS SPROUTS AND CARROTS



Honey-Lemon Brussels Sprouts and Carrots image

Tone down the cabbage flavor of Brussels sprouts by tossing with honey-lemon butter.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 8

Number Of Ingredients 8

3 cups (16 to 20) Brussels sprouts (12 oz)
2 1/2 cups baby-cut carrots (12 oz)
1 cup water
2 tablespoons butter or margarine
1 tablespoon honey
1 teaspoon grated lemon peel
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Trim Brussels sprouts. Cut small "X" in stem end, about 1/4 inch deep. If Brussels sprouts are very large, cut in half. In 2-quart saucepan, place Brussels sprouts and carrots; add water. Heat to boiling over medium-high heat. Cover and boil 6 to 8 minutes or until tender. Drain and return to saucepan.
  • Add remaining ingredients to vegetables; toss to coat. Spoon into serving bowl.

Nutrition Facts : Calories 80, Carbohydrate 10 g, Cholesterol 10 mg, Fat 1, Fiber 3 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 115 mg, Sugar 5 g, TransFat 0 g

BUTTERY CARROTS AND BRUSSEL SPROUTS



Buttery Carrots and Brussel Sprouts image

Although the original of this recipe was found in the 2009 Taste of Home Best Holiday Recipes, this vegetable dish can be made anytime of the year!

Provided by Sydney Mike

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 lb carrot, cut into 1/4-inch slices
12 Brussels sprouts
2 tablespoons unsalted butter
1 1/2 teaspoons fresh gingerroot, minced or 1/2 teaspoon ground ginger
2 teaspoons fresh lemon juice
1 teaspoon lemon zest, minced
1/2 teaspoon granulated sugar
1/2 teaspoon lemon pepper

Steps:

  • In a large saucepan over medium heat, cook the carrots and Brussel sprouts in boiling water until tender, about 8 to 10 minutes; drain.
  • In a small saucepan, melt the unsalted butter; add ginger and cook for 2 minutes before adding lemon juice, lemon zest, sugar, and lemon pepper.
  • Pour sauce over vegetables and serve.

BUTTERY BRUSSELS SPROUTS



Buttery Brussels Sprouts image

Polly Heer of Cabot, Arkansas brings us this special side dish. A hint of wine, while not necessary, boosts the sprouts flavor and gives them that extra little kick.

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 6 servings.

Number Of Ingredients 6

1 cup chicken broth
1/3 cup white wine or additional chicken broth
4-1/2 teaspoons butter
1/4 teaspoon white pepper, divided
2 packages (10 ounces each) frozen brussels sprouts
1/4 teaspoon salt

Steps:

  • In a large saucepan, combine the broth, wine, butter and 1/8 teaspoon white pepper; bring to a boil. Add brussels sprouts. Reduce heat; cover and simmer for 6-9 minutes or until tender. Drain and transfer to a bowl. Sprinkle with salt and remaining pepper.

Nutrition Facts : Calories 56 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 288mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 2g fiber), Protein 2g protein.

BRUSSELS SPROUTS WITH CARROTS



Brussels Sprouts With Carrots image

Provided by Pierre Franey

Categories     side dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 8

3/4 pound Brussels sprouts
1 baby carrots, about 3/4 pound
Salt to taste if desired
2 tablespoons butter
2 tablespoons finely chopped shallots
1/4 teaspoon ground cumin
Freshly ground pepper to taste
2 tablespoons finely chopped parsley

Steps:

  • Bring enough water to a boil to cover the sprouts and carrots when they are added.
  • Meanwhile, trim off and discard the base of each sprout. Trim and scrape the carrots. Add sprouts and carrots to the water and salt to taste. Cook until tender, about 8 minutes. Drain thoroughly.
  • Heat the butter in a skillet and saute the shallots briefly. Add sprouts and carrots, sprinkle with cumin, salt and pepper and cook briefly. Serve sprinkled with chopped parsley.

Nutrition Facts : @context http, Calories 82, UnsaturatedFat 1 gram, Carbohydrate 11 grams, Fat 4 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 286 milligrams, Sugar 4 grams, TransFat 0 grams

Tips:

  • Choose firm and fresh vegetables: Look for carrots that are smooth, unblemished, and have a deep orange color. Select Brussels sprouts that are tightly packed, brightly colored, and free of blemishes.
  • Trim and clean the vegetables properly: Peel and cut the carrots into uniform pieces. Remove any yellow or wilted leaves from the Brussels sprouts and trim the stem ends.
  • Cook the vegetables in a single layer: This will ensure that they cook evenly. If you overcrowd the pan, the vegetables will steam instead of roasting.
  • Use high-quality butter and olive oil: This will add flavor and richness to the vegetables.
  • Season the vegetables generously: Salt, pepper, garlic powder, and onion powder are all good options. You can also add fresh herbs, such as thyme or rosemary, for extra flavor.
  • Roast the vegetables until they are tender and slightly browned: This will take about 20-25 minutes for the carrots and 15-20 minutes for the Brussels sprouts.
  • Serve the vegetables immediately: They are best enjoyed hot and fresh out of the oven.

Conclusion:

Buttery Carrots and Brussels Sprouts is a simple yet delicious side dish that is perfect for any occasion. The roasted vegetables are tender, flavorful, and slightly browned, and they are coated in a rich and buttery sauce. This dish is sure to be a hit with your family and friends!

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