Buttery Carrots And Brussels Sprouts Food

BUTTERY CARROTS AND BRUSSELS SPROUTS

Buttery Carrots and Brussels Sprouts image

-American Dairy Assoc, Stacy Duffy, Chicago, Illinois

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

1 pound carrots, cut into 1/4-inch slices
3/4 pound brussels sprouts, halved
1/4 cup butter, cubed
1 tablespoon minced fresh gingerroot
1 tablespoon lemon juice
2 teaspoons grated lemon zest
1 teaspoon sugar
Salt and pepper to taste
Minced fresh parsley, optional

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.

CARROTS AND BRUSSELS SPROUTS

Carrots and Brussels Sprouts image

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

Ingredients

2 tablespoons chopped shallot (from 1 medium)
3 tablespoons unsalted butter, divided
1 pound carrots, cut diagonally into 1/2-inch-thick pieces
1 pound Brussels sprouts, halved lengthwise
1/3 cup water
1 tablespoon cider vinegar

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.

BUTTERY CARROTS AND BRUSSEL SPROUTS

Buttery Carrots and Brussel Sprouts image

Although the original of this recipe was found in the 2009 Taste of Home Best Holiday Recipes, this vegetable dish can be made anytime of the year!

Provided by Sydney Mike

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1/2 lb carrot, cut into 1/4-inch slices
12 Brussels sprouts
2 tablespoons unsalted butter
1 1/2 teaspoons fresh gingerroot, minced or 1/2 teaspoon ground ginger
2 teaspoons fresh lemon juice
1 teaspoon lemon zest, minced
1/2 teaspoon granulated sugar
1/2 teaspoon lemon pepper

Steps:

In a large saucepan over medium heat, cook the carrots and Brussel sprouts in boiling water until tender, about 8 to 10 minutes; drain.
In a small saucepan, melt the unsalted butter; add ginger and cook for 2 minutes before adding lemon juice, lemon zest, sugar, and lemon pepper.
Pour sauce over vegetables and serve.

ROASTED BRUSSELS SPROUTS AND CARROTS

Roasted Brussels Sprouts and Carrots image

Provided by Food Network Kitchen

Categories side-dish

Time 30m

Number Of Ingredients 0

Ingredients

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.

BRUSSELS SPROUTS WITH CARROTS

Brussels Sprouts With Carrots image

Provided by Pierre Franey

Categories side dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

3/4 pound Brussels sprouts
1 baby carrots, about 3/4 pound
Salt to taste if desired
2 tablespoons butter
2 tablespoons finely chopped shallots
1/4 teaspoon ground cumin
Freshly ground pepper to taste
2 tablespoons finely chopped parsley

Steps:

Bring enough water to a boil to cover the sprouts and carrots when they are added.
Meanwhile, trim off and discard the base of each sprout. Trim and scrape the carrots. Add sprouts and carrots to the water and salt to taste. Cook until tender, about 8 minutes. Drain thoroughly.
Heat the butter in a skillet and saute the shallots briefly. Add sprouts and carrots, sprinkle with cumin, salt and pepper and cook briefly. Serve sprinkled with chopped parsley.

Nutrition Facts : @context http, Calories 82, UnsaturatedFat 1 gram, Carbohydrate 11 grams, Fat 4 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 286 milligrams, Sugar 4 grams, TransFat 0 grams

BRUSSELS SPROUTS AND CARROTS

Brussels Sprouts and Carrots image

Note use the smallest Brussels sprouts you can find preferable fresh from the stalk. Posting this recipe for me to work with and modify mainly. The original was from fooddownunder.com.

Provided by drhousespcatcher

Categories Onions

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 cups onions, chopped
2 garlic cloves, finely chopped
1 lb Brussels sprout, trim and fine chopped
1 large carrot, fine chopped
1/4 teaspoon dried thyme
1/2 cup water
1 red bell pepper, seeded and finely chopped
salt & freshly ground black pepper

Steps:

Pam a skillet.
Cook the onions and garlic in a skillet over medium heat until softened.
Add the sprouts, carrot, thyme and water to this and cook until water has evaporated.
Then add the bell pepper, salt, and pepper, and saute an additional minute.

Nutrition Facts : Calories 83.7, Fat 0.8, SaturatedFat 0.2, Sodium 39.5, Carbohydrate 18.2, Fiber 5, Sugar 6.6, Protein 4

BUTTERY BRUSSELS SPROUTS

Buttery Brussels Sprouts image

Polly Heer of Cabot, Arkansas brings us this special side dish. A hint of wine, while not necessary, boosts the sprouts flavor and gives them that extra little kick.

Provided by Taste of Home

Categories Side Dishes

Time 15m

Yield 6 servings.

Number Of Ingredients 6

Ingredients

1 cup chicken broth
1/3 cup white wine or additional chicken broth
4-1/2 teaspoons butter
1/4 teaspoon white pepper, divided
2 packages (10 ounces each) frozen brussels sprouts
1/4 teaspoon salt

Steps:

In a large saucepan, combine the broth, wine, butter and 1/8 teaspoon white pepper; bring to a boil. Add brussels sprouts. Reduce heat; cover and simmer for 6-9 minutes or until tender. Drain and transfer to a bowl. Sprinkle with salt and remaining pepper.

Nutrition Facts : Calories 56 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 288mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 2g fiber), Protein 2g protein.

BROWN BUTTER CARROTS & SPROUT PETALS

Brown butter carrots & sprout petals image

Turn even the most hardened sprout haters with these sprout 'petals' served with brown butter carrots. It's a great side for the Christmas dinner table

Provided by Barney Desmazery

Categories Side dish

Time 45m

Number Of Ingredients 5

Ingredients

50g butter
500g carrots, thickly sliced at an angle
1 star anise
1⁄2 tsp caster sugar
400g brussels sprouts, trimmed and gently pulled apart to separate the leaves into petals

Steps:

Melt the butter in a shallow saucepan over a medium heat until nut brown, then add the carrots and star anise, and cook for 5 mins until the carrots start to colour. Sprinkle over the sugar and just cover with water. Season with salt, then bring to the boil, reduce the heat to a steady simmer and cook for 8 mins until most of the water has evaporated and the carrots are just cooked through and coated in a buttery glaze. Can be made up to four hours ahead and kept at room temperature, or cooled then kept chilled overnight.
About 5 mins before serving, bring the carrots back to a simmer, stir through the sprout petals and cook for 3-5 mins until just wilted.

Nutrition Facts : Calories 73 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium

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