Best 4 Spicy Brussels Sprouts And Carrots Recipes
**Savor the Goodness: Spicy Brussels Sprouts and Carrots - A Culinary Delight**
Welcome to a culinary journey where flavors dance and textures harmonize - the realm of Spicy Brussels Sprouts and Carrots. This vibrant dish, a symphony of sweet, savory, and spicy notes, promises an unforgettable gastronomic experience. Get ready to tantalize your taste buds with a medley of roasted Brussels sprouts and carrots, coated in a tantalizing blend of spices and herbs. Indulge in the perfect balance of crispness and tenderness, as each bite reveals the natural sweetness of the vegetables, enhanced by the zesty kick of chili flakes and the warmth of cumin. Accompanying this delightful dish are two irresistible sauces: a tangy lemon-tahini sauce and a creamy avocado-cilantro sauce. These sauces elevate the flavors of the roasted vegetables, creating a harmonious symphony of tastes. Whether you're hosting a dinner party or seeking a delectable weeknight meal, this recipe is sure to impress. Join us as we explore the culinary wonders of Spicy Brussels Sprouts and Carrots, a dish that will leave you craving for more.
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.
CARROTS AND BRUSSELS SPROUTS
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
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.
SPICY SHRIMP AND BRUSSELS SPROUT STIR-FRY
Brussels sprouts take well to stir-frying in this quick weeknight dinner recipe. Here, their sweet and earthy flavor is a good complement to shrimp.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 20m
Number Of Ingredients 10
Steps:
- In a large skillet or wok, heat 1 tablespoon vegetable oil over medium-high. In 2 batches, saute brussels sprouts until tender, 5 minutes total; season with salt and pepper. Transfer to a platter. Add bean sprouts to pan and cook until heated through, 1 minute; add to platter.
- Wipe out pan, add remaining tablespoon vegetable oil, and return to heat. Add garlic, chile, and scallion whites and cook until fragrant, 30 seconds. Add shrimp, season with salt and pepper, and saute until opaque throughout, about 4 minutes. Add to platter, drizzle with sesame oil, top with scallion greens, and toss. Serve with lime wedges.
Nutrition Facts : Calories 262 g, Fat 12 g, Fiber 5 g, Protein 28 g, SaturatedFat 2 g
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
Tips:
- Choose fresh and firm Brussels sprouts. Avoid any sprouts that are yellowing or have brown spots.
- Trim the Brussels sprouts. Cut off the stem end and any loose outer leaves.
- Halve or quarter the Brussels sprouts. This will help them cook evenly.
- Peel and chop the carrots. Cut them into 1-inch pieces.
- Use a large skillet or wok. This will give the vegetables plenty of room to cook.
- Heat the oil over medium-high heat. Add the Brussels sprouts and carrots and cook, stirring occasionally, until the vegetables are tender and slightly browned.
- Add the spices. Stir in the garlic, ginger, red pepper flakes, and salt. Cook for 1-2 minutes more, or until the spices are fragrant.
- Add the soy sauce and sesame oil. Stir to coat the vegetables.
- Serve immediately. Spicy Brussels sprouts and carrots can be served as a side dish or main course.
Conclusion:
Spicy Brussels sprouts and carrots are a delicious and healthy side dish that can be enjoyed by people of all ages. This dish is packed with flavor and nutrients, and it is a great way to get your daily dose of vegetables. The Brussels sprouts and carrots are roasted until they are tender and slightly browned, and the spices add a delicious kick of heat. This dish is sure to be a hit at your next party or gathering.
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