Best 5 Honey Lemon Brussels Sprouts And Carrots Recipes
Tantalize your taste buds with a delightful combination of roasted Brussels sprouts, crisp carrots, and a tangy honey-lemon glaze. This vibrant dish is not only a feast for the eyes but also a symphony of flavors. The caramelized Brussels sprouts and carrots offer a sweet, slightly nutty taste, perfectly complemented by the zesty lemon and honey glaze. Each bite bursts with a medley of flavors and textures, making this dish an unforgettable culinary experience.
In this culinary journey, we'll explore variations of this delectable dish, catering to diverse dietary preferences and taste profiles. The classic honey-lemon roasted Brussels sprouts and carrots recipe provides a harmonious balance of sweet and tangy flavors. For those seeking a spicy kick, the honey-lemon Sriracha roasted Brussels sprouts and carrots add a fiery touch without overpowering the natural flavors of the vegetables.
For those with a sweet tooth, the honey-lemon glazed carrots recipe offers a delightful twist, where tender carrots are coated in a luscious honey-lemon glaze, resulting in a caramelized and flavorful treat. If you prefer a savory option, the roasted Brussels sprouts with lemon and Parmesan cheese recipe delivers a savory and slightly cheesy experience, with the Parmesan adding a nutty and umami flavor.
No matter your dietary preferences, this collection of honey-lemon Brussels sprouts and carrots recipes promises to tantalize your taste buds and leave you craving more. Let's embark on this culinary adventure and discover the perfect recipe to match your palate.
ROASTED BRUSSELS SPROUTS AND CARROTS
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.
GLAZED CARROTS AND BRUSSELS SPROUTS
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
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
HONEY-ROASTED BRUSSELS SPROUTS WITH HARISSA AND LEMON RELISH
Roasting brussels sprouts may be the best and most delicious way to prepare them. Exposed to high heat, they caramelize and become very crispy (even more so when tossed in a sticky and spicy honey-harissa mixture before roasting). Here, they're finished with a slightly bitter and wonderfully tart lemon relish to bring them back from the brink of too much sweetness.
Provided by Alison Roman
Categories dinner, lunch, vegetables, side dish
Time 30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 450 degrees.
- In a small bowl, combine honey, harissa and 2 tablespoons olive oil. Mix in with brussels sprouts on a rimmed baking sheet. Season with salt and pepper and roast, tossing occasionally until sprouts are tender and lightly charred around the edges, about 13 to 18 minutes.
- While sprouts cook, combine lemon, parsley, shallot and remaining 3 tablespoons olive oil in a small bowl. Season with salt and pepper and set aside.
- Top roasted brussels sprouts with lemon relish before serving.
Nutrition Facts : @context http, Calories 177, UnsaturatedFat 10 grams, Carbohydrate 18 grams, Fat 12 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 347 milligrams, Sugar 9 grams
BUTTERY CARROTS AND BRUSSELS SPROUTS
-American Dairy Assoc, Stacy Duffy, Chicago, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 9
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.
BRUSSELS SPROUTS IN LEMON SAUCE
I've been making this wonderful dish for more than 20 years. I can't even remember where I got the recipe, but it's a great one everyone enjoys!-Mary Ann Morgan, Cedartown, Georgia
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- If using fresh brussels sprouts, trim and cut an "X" in the core end of each. In a large saucepan, bring 1 in. of water and sprouts to a boil. Reduce heat; cover and simmer for 10-12 minutes or until tender. , Meanwhile, in a small saucepan, melt butter over low heat. Whisk in the mayonnaise, lemon juice and celery salt until smooth; heat through (do not boil). , Drain brussels sprouts and place in a serving bowl. Drizzle with lemon sauce. Sprinkle with Parmesan cheese and almonds.
Nutrition Facts : Calories 473 calories, Fat 45g fat (12g saturated fat), Cholesterol 47mg cholesterol, Sodium 579mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 5g fiber), Protein 7g protein.
Tips:
- Choose Fresh Vegetables: For the best flavor and texture, use fresh Brussels sprouts and carrots. Look for bright green sprouts with tightly closed leaves and firm, orange carrots.
- Trim and Clean the Vegetables: Trim the Brussels sprouts by removing any yellow or wilted leaves. Cut the carrots into 1-inch pieces or desired size.
- Steam or Roast the Vegetables: You can either steam or roast the vegetables. Steaming preserves more of the nutrients, while roasting gives them a slightly caramelized flavor. To steam, place the vegetables in a steamer basket over a pot of boiling water and cook for 5-7 minutes or until tender. To roast, toss the vegetables with olive oil, salt, and pepper and roast in a preheated oven at 400°F for 20-25 minutes or until tender and slightly browned.
- Make the Honey Lemon Dressing: While the vegetables are cooking, make the honey lemon dressing. In a small bowl, whisk together honey, lemon juice, olive oil, salt, and pepper. Taste and adjust seasonings as desired.
- Combine and Serve: Once the vegetables are cooked, transfer them to a serving bowl. Drizzle with the honey lemon dressing and toss to coat. Serve warm or at room temperature.
Conclusion:
Honey lemon Brussels sprouts and carrots is an easy and delicious side dish that is perfect for any occasion. The combination of sweet honey, tangy lemon, and roasted vegetables is sure to please everyone at the table. This dish is also a great way to get your daily dose of fruits and vegetables.
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