Best 2 Glazed Carrots And Brussels Sprouts Recipes

Glazed carrots and brussels sprouts are a delicious and easy-to-make side dish that can be enjoyed with a variety of meals. The sweet and tangy glaze adds a wonderful flavor to the vegetables, and the roasted brussels sprouts get crispy on the outside and tender on the inside. This dish is perfect for a holiday dinner or a weeknight meal. With just a few simple ingredients, you can have a side dish that everyone will 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

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 and vibrant vegetables for the best flavor and texture.
Trim and peel the vegetables as needed before cooking.
Use a large skillet or roasting pan to ensure even cooking.
Toss the vegetables in olive oil and seasonings before roasting to enhance their flavor.
Roast the vegetables at a high temperature for a shorter amount of time to maintain their crisp-tender texture.
Make the glaze while the vegetables are roasting to save time.
Brush the vegetables with the glaze during the last few minutes of roasting for a glossy and flavorful finish.
Garnish the roasted vegetables with fresh herbs or nuts for an extra touch of flavor and color.

Conclusion:

Roasted glazed carrots and brussels sprouts are a delicious and versatile side dish that can be enjoyed with a variety of main courses. These vegetables are naturally sweet and earthy, and the roasting process intensifies their flavors. The glaze adds a touch of sweetness and shine, making them even more appealing. Whether you're serving them for a holiday dinner or a weeknight meal, these roasted vegetables are sure to be a hit.