Glazed Brussels Sprouts And Carrots With Almonds Recipes

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HONEY-LEMON BRUSSELS SPROUTS AND CARROTS



Honey-Lemon Brussels Sprouts and Carrots image

Tone down the cabbage flavor of Brussels sprouts by tossing with honey-lemon butter.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 8

Number Of Ingredients 8

3 cups (16 to 20) Brussels sprouts (12 oz)
2 1/2 cups baby-cut carrots (12 oz)
1 cup water
2 tablespoons butter or margarine
1 tablespoon honey
1 teaspoon grated lemon peel
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Trim Brussels sprouts. Cut small "X" in stem end, about 1/4 inch deep. If Brussels sprouts are very large, cut in half. In 2-quart saucepan, place Brussels sprouts and carrots; add water. Heat to boiling over medium-high heat. Cover and boil 6 to 8 minutes or until tender. Drain and return to saucepan.
  • Add remaining ingredients to vegetables; toss to coat. Spoon into serving bowl.

Nutrition Facts : Calories 80, Carbohydrate 10 g, Cholesterol 10 mg, Fat 1, Fiber 3 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 115 mg, Sugar 5 g, TransFat 0 g

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

BALSAMIC-GLAZED BRUSSELS SPROUTS



Balsamic-Glazed Brussels Sprouts image

A tasty way to serve Brussels sprouts.

Provided by Barbara Zernicke

Categories     Fruits and Vegetables     Vegetables     Brussels Sprouts     Roasted

Time 45m

Yield 6

Number Of Ingredients 8

1 (16 ounce) package fresh Brussels sprouts
1 small red onion, thinly sliced
5 tablespoons olive oil, divided
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1 shallot, chopped
¼ cup balsamic vinegar
1 tablespoon chopped fresh rosemary

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
  • Combine Brussels sprouts and onion together in a bowl; add 3 tablespoons olive oil, salt, and pepper and gently toss to coat. Spread sprouts mixture onto the prepared baking sheet.
  • Bake in the preheated oven until sprouts and onion are tender and caramelized, 25 to 30 minutes.
  • Heat remaining 2 tablespoons olive oil in a small skillet over medium-high heat; saute shallot until tender, about 5 minutes. Add balsamic vinegar and cook until glaze is slightly reduced, about 5 minutes. Stir rosemary into glaze and pour over sprouts mixture.

Nutrition Facts : Calories 149.7 calories, Carbohydrate 10.9 g, Fat 11.5 g, Fiber 3.2 g, Protein 3 g, SaturatedFat 1.6 g, Sodium 120.2 mg, Sugar 3.9 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

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

BRUSSELS SPROUTS WITH TOASTED ALMONDS



Brussels Sprouts with Toasted Almonds image

Brussels sprouts are so healthy, but coming up with a recipe that pleases a crowd (especially a teenager) can be a challenge. Well, challenge heard, received, and won! This will become one of your go-to weeknight sides. It's easy, healthy, and delicious!

Provided by A Healthy Life For Me

Categories     Side Dish     Vegetables     Brussels Sprouts

Time 30m

Yield 4

Number Of Ingredients 8

1 ½ pounds Brussels sprouts, trimmed and halved
¼ cup unsalted butter, softened, divided
¼ cup Spanish Marcona almonds
1 clove garlic, crushed
½ lemon, zested
salt and ground black pepper to taste
3 tablespoons panko bread crumbs
¼ cup finely grated Parmesan cheese

Steps:

  • Fill a saucepan with 1/2-inch water and bring to a boil. Add Brussels sprouts, cover, and cook until easily pierced with a fork, 8 to 10 minutes. Drain and transfer to a bowl.
  • Heat 2 tablespoons butter in a skillet over medium-low heat until melted. Add almonds and garlic clove; cook and stir until lightly toasted, 4 to 5 minutes. Remove from heat and discard garlic clove.
  • Stir lemon zest, salt, and pepper into almonds; add to bowl of Brussels sprouts.
  • Heat remaining 2 tablespoons butter in a small skillet over medium-low heat. Add bread crumbs; stir until evenly coated and golden, 3 to 5 minutes. Add to bowl of Brussels sprouts.
  • Sprinkle Parmesan cheese over Brussels sprouts; toss to combine.

Nutrition Facts : Calories 270.2 calories, Carbohydrate 21 g, Cholesterol 34.9 mg, Fat 19 g, Fiber 7.6 g, Protein 10.5 g, SaturatedFat 8.7 g, Sodium 217.5 mg, Sugar 4.3 g

GLAZED BRUSSELS SPROUTS



Glazed Brussels Sprouts image

"This is my all-time favorite vegetable recipe! Even people who don't think they like brussels sprouts really love it. I like to serve it all year long." Joan Braun - Lakewood, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 5 servings.

Number Of Ingredients 8

1 pound fresh brussels sprouts, halved
1/2 cup fresh baby carrots, halved
1 cup pecan halves
1/4 teaspoon chili powder
3 tablespoons butter
1/4 cup maple syrup
2 teaspoons cider vinegar
1/2 teaspoon salt

Steps:

  • Place brussels sprouts and carrots in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 8 minutes or until crisp-tender. , Meanwhile, in a large skillet, saute pecans and chili powder in butter for 2 minutes. Drain vegetables; add to pecan mixture. Stir in the maple syrup, vinegar and salt. Cook and stir for 3-5 minutes or until brussels sprouts are tender. Serve with a slotted spoon.

Nutrition Facts : Calories 296 calories, Fat 23g fat (6g saturated fat), Cholesterol 18mg cholesterol, Sodium 321mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 6g fiber), Protein 5g protein.

GLAZED SPROUTS AND CARROTS



Glazed Sprouts and Carrots image

This recipe uses simple seasonings to turn this vegetable duo into a special side dish. It complements any dinner menu.-Page Alexander, Baldwin City, Kansas

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 8

1/2 cup water
1 cup halved fresh Brussels sprouts
2 medium carrots, sliced
1 teaspoon cornstarch
1/2 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/3 cup orange juice

Steps:

  • Bring water to a boil in a large saucepan over medium heat. Add vegetables. Cover and simmer for 6-8 minutes or until almost tender; drain and return to pan., Combine the cornstarch, sugar, salt if desired, nutmeg and orange juice; stir until smooth. Pour over the vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened.

Nutrition Facts : Calories 37 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 176mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

ORANGE GLAZED BRUSSELS SPROUTS



Orange Glazed Brussels Sprouts image

Make and share this Orange Glazed Brussels Sprouts recipe from Food.com.

Provided by Grammy Charlotte

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

6 cups Brussels sprouts
2 teaspoons olive oil
1 garlic clove, minced
2 tablespoons sugar
1/3 cup red wine vinegar
3 tablespoons orange juice
1/2 teaspoon thyme
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • With paring knife, make a small X in the stem end of each brussel sprout. In a large pot of boiling water, cookd the sprouts until crisp tender, about 7 minutes. Drain well.
  • Meanwhile, in a large nonstick skillet, warm the oil over medium heat until hot but not smoking. Add the garlic and cook, stirring, until tender, about 2 minutes. Add the sugar and swirl in the pan until melted, about 2 minutes.
  • Add the vinegar, orange juice, thyme, salt, pepper and the drained sprouts, and continue cooking until the sprouts are richly glazed, about 5 minutes.

Nutrition Facts : Calories 92.9, Fat 2.9, SaturatedFat 0.4, Sodium 315.6, Carbohydrate 16.1, Fiber 3.1, Sugar 9.3, Protein 3.1

GLAZED BRUSSELS SPROUTS AND CARROTS WITH ALMONDS



Glazed Brussels Sprouts and Carrots With Almonds image

So good! I like Sprouts to start with but dressing them up make them even better! I think this recipe came from the newspaper a long time ago.

Provided by GaylaV

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

1 lb Brussels sprout (cleaned and outer leaves removed)
1/2 lb carrot (cleaned and sliced 1/8 inch thick)
6 tablespoons butter
1 tablespoon brown sugar
1 tablespoon lemon juice
salt (to taste)
pepper (to taste)
1/2 cup chives (chopped)
1/2 cup toasted almond

Steps:

  • Cook sprouts in a large pot of boiling water for 10 minutes.
  • Add carrots and cook for another 4 minutes.
  • Drain above.
  • In a large skillet heat butter with brown sugar and lemon juice.
  • Add sprouts and carrots and cook, stirring, about 5 minutes, or until vegetables are glazed.
  • Taste for salt and pepper.
  • Toss with chives and toasted almonds.

Nutrition Facts : Calories 223.5, Fat 18, SaturatedFat 7.9, Cholesterol 30.5, Sodium 144.5, Carbohydrate 14.1, Fiber 4.4, Sugar 6, Protein 5

ROASTED BRUSSELS SPROUTS WITH PECANS



Roasted Brussels Sprouts with Pecans image

Brussels sprouts are simply roasted with pecans and a light olive oil and garlic glaze.

Provided by yumbs

Categories     Fruits and Vegetables     Vegetables     Brussels Sprouts     Roasted

Time 35m

Yield 8

Number Of Ingredients 5

2 pounds Brussels sprouts, trimmed and halved lengthwise
1 cup coarsely chopped pecans
2 tablespoons olive oil
2 cloves garlic, finely chopped
kosher salt and ground black pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Place the Brussels sprouts, pecans, olive oil, and garlic onto a large rimmed baking sheet, and toss the ingredients together until well combined and coated with oil. Spread out into a single layer, and turn the Brussels sprouts to face cut sides down.
  • Roast in the preheated oven until golden brown and tender, 20 to 25 minutes.

Nutrition Facts : Calories 173.9 calories, Carbohydrate 12.3 g, Fat 13.5 g, Fiber 5.6 g, Protein 5.1 g, SaturatedFat 1.4 g, Sodium 78.6 mg, Sugar 3 g

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