Best 2 Glazed Carrots And Brussels Sprouts Recipes

In this culinary adventure, we'll embark on a delectable journey to create two enticing side dishes that will elevate your meals to new heights of flavor. First, let's explore the Glazed Carrots, where the sweetness of honey and maple syrup harmonizes with the earthy notes of carrots, resulting in a vibrant and caramelized masterpiece. Next, we'll venture into the world of Brussels Sprouts, where crispy exteriors yield to tender interiors, all enveloped in a savory glaze that tantalizes the taste buds. Get ready to transform humble vegetables into culinary gems with these easy-to-follow recipes.

Here are our top 2 tried and tested recipes!

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

Ingredients

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

BRUSSELS SPROUTS AND BABY CARROTS GLAZED WITH BROWN SUGAR AND PEPPER

Brussels Sprouts and Baby Carrots Glazed with Brown Sugar and Pepper image

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 Side Dish Vegetables Carrots Glazed Carrot Recipes

Yield 8

Number Of Ingredients 6

Ingredients

2 pounds baby carrots
2 pounds Brussels sprouts, trimmed and scored
1 ½ cups chicken broth
6 tablespoons butter
⅓ cup packed brown sugar
1 tablespoon ground black pepper

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, tender vegetables: Look for carrots and Brussels sprouts that are brightly colored and free of blemishes.
Trim and clean the vegetables: Cut off the ends of the carrots and any tough outer leaves of the Brussels sprouts. Rinse the vegetables thoroughly.
Use a heavy-bottomed pan: This will help to prevent the vegetables from burning.
Cook the vegetables over medium heat: This will allow them to cook evenly without overcooking.
Add the glaze towards the end of cooking: This will help to prevent it from burning.
Serve the vegetables immediately: They are best enjoyed hot and fresh.

Conclusion:

Glazed carrots and Brussels sprouts are a delicious and healthy side dish that can be enjoyed with a variety of main courses. They are easy to make and can be prepared in under 30 minutes. The glaze adds a sweet and tangy flavor to the vegetables, making them a hit with both adults and children. Whether you are looking for a side dish for a holiday meal or a weeknight dinner, glazed carrots and Brussels sprouts are a great option.