Baby Carrots And Brussels Sprouts Glazed With Brown Sugar And Pepper 77 Recipes

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GLAZED BABY CARROTS



Glazed Baby Carrots image

For a zippy side dish, try this recipe. These brown sugar-glazed carrots come together in no time at all. -Anita Foster, Fairmount, Georgia

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 4

1 pound fresh, frozen or canned whole baby carrots
Water
2 tablespoons butter
1/4 cup brown sugar

Steps:

  • Cook carrots in a small amount of water until tender. Drain. In a saucepan, combine butter and brown sugar; heat until sugar dissolves. Add carrots and toss to coat. Heat through.

Nutrition Facts : Calories 142 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 152mg sodium, Carbohydrate 23g carbohydrate (19g sugars, Fiber 2g fiber), Protein 1g protein.

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

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