Caramelized Carrots Brussels Sprouts Food

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.

CARAMELIZED BRUSSELS SPROUTS

Caramelized Brussels Sprouts image

Wow- earthy brussels sprouts cooked in a sugar-vinegar mixture- becomes heavenly! Taken from Better Homes & Gardens magazine, and upgraded! Brussels sprouts are hugely popular in Great Britain, where consumption far exceeds that of the United States. The exact origins of Brussels sprouts are unknown, but history places the vegetable in Brussels, Belgium, sometime in the sixteenth century. Thomas Jefferson is credited with introducing Brussels sprouts to the United States. He brought the plant to Virginia from Paris in 1821.

Provided by Sharon123

Categories Vegetable

Time 42m

Yield 16 serving(s)

Number Of Ingredients 7

Ingredients

10 cups small firm fresh Brussels sprouts (about 2 3/4 pound)
1/2 cup sugar
1/4 cup butter
1/4 cup red wine vinegar
1/4 cup balsamic vinegar
3/4 cup water
3/4 teaspoon salt

Steps:

Prepare the brussels sprouts by peeling off 2 to 3 of the dark outer leaves; trim stem ends.
In a Dutch oven or 12" skillet heat the sugar over medium high heat until sugar begins to melt, shaking pan occasionally to heat sugar evenly.
Once sugar starts to melt, reduce heat and cook until sugar begins to turn brown.
Add butter; stir until melted.
Add the vinegars.
Cook and stir for 1 minute.
Add the water and salt.
Bring to boiling; add the sprouts.
Return to boiling; reduce heat.
Simmer, covered, for 6 minutes.
Uncover; cook about 15 minutes longer or until most of the liquid has been absorbed and the sprouts are coated with a golden glaze, stirring occasionally.
Keep warm until serving.

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