HONEY-LEMON BRUSSELS SPROUTS AND CARROTS
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
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
CITRUS CARROTS AND SPROUTS
I love serving brussels sprouts this way. The carrots and orange peel sweeten them up just right, while the hot pepper sauce adds a bit of zip.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- Place brussels sprouts and carrots in a large saucepan with a small amount of water; cover and cook until tender, about 20 minutes. Meanwhile, combine the remaining ingredients. Drain vegetables; add butter mixture and toss to coat.
Nutrition Facts :
ROASTED POTATOES, CARROTS, PARSNIPS AND BRUSSELS SPROUTS
Provided by Giada De Laurentiis
Categories side-dish
Time 1h
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F.
- In a large bowl, add the carrots, Brussels sprouts, red bliss potatoes, parsnips and sweet potatoes. Toss well with olive oil, herbs, salt and pepper.
- Spread the vegetables evenly on a large baking sheet. Place on medium rack in oven and bake for 35 to 40 minutes.
ROASTED BRUSSELS SPROUTS AND CARROTS
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.
CARROTS AND BRUSSELS SPROUTS
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
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.
CITRUS CARROTS AND BRUSSELS SPROUTS
A variation of TOH recipe. I think chef#1910636 suggestions are very appropriate so have edited the recipe accordingly.
Provided by WiGal
Categories Oranges
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- After washing brussels sprouts, remove any yellow or spotty leaves, cut ends off, and cut in half.
- Put brussels sprouts and carrots in frying pan with 3/4 inch of water (so veggies are in a single layer), cover, simmer for about 11 minutes or until veggies are done to your preferences and water is cooked off.
- Stir in butter, zest, parsley, salt, and hot pepper sauce, toss to coat, and serve.
CITRUS CARROTS
Carrots really lend themselves to the fresh tangy taste of orange juice, and this recipe couldn't be simpler to prepare.
Provided by TasteTester
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place water and carrots into a saucepan. Heat to boiling, cover pan, and simmer on medium for about 7-8 minutes, or until carrots are tender-crisp. Drain carrots and transfer to a nonstick skillet.
- Heat the butter on medium heat for one minute. Add the carrots and cook 2 minutes, stirring occasionally. Add the thawed orange juice concentrate, salt and pepper. Cook 1 to 2 minutes or until tender. Toss with the chives. Serve.
ROASTED COD WITH CARROTS AND BRUSSELS SPROUTS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Put a rimmed baking sheet in the upper third of the oven and preheat to 475 degrees F. Toss the Brussels sprouts, carrots, red onions, bacon, thyme leaves, 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Spread on the hot baking sheet and roast until the vegetables are tender and start browning around the edges, about 20 minutes.
- Season the cod all over with salt and pepper and brush with the remaining 1 tablespoon olive oil. Arrange the cod fillets about 2 inches apart on top of the vegetables and top each with a thyme sprig. Roast until the fish is just cooked through and the Brussels sprouts are browned, 8 to 10 minutes. Discard the thyme sprigs. Sprinkle the cod and vegetables with the parsley and serve with lemon wedges.
CITRUS CARROTS AND SPROUTS
I love serving brussels sprouts this way. The carrots and orange peel sweeten them up just right, while the hot pepper sauce adds a bit of zip.
Provided by Allrecipes Member
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Place brussels sprouts and carrots in a large saucepan with a small amount of water; cover and cook until tender, about 20 minutes. Meanwhile, combine the remaining ingredients. Drain vegetables; add butter mixture and toss to coat.
Nutrition Facts : Calories 127.8 calories, Carbohydrate 13.2 g, Cholesterol 20.3 mg, Fat 8 g, Fiber 5.2 g, Protein 3.2 g, SaturatedFat 4.9 g, Sodium 299.1 mg, Sugar 5.2 g
CITRUS CARROTS AND SPROUTS
I love serving brussels sprouts this way. The carrots and orange peel sweeten them up just right, while the hot pepper sauce adds a bit of zip.
Provided by Allrecipes Member
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Place brussels sprouts and carrots in a large saucepan with a small amount of water; cover and cook until tender, about 20 minutes. Meanwhile, combine the remaining ingredients. Drain vegetables; add butter mixture and toss to coat.
Nutrition Facts : Calories 127.8 calories, Carbohydrate 13.2 g, Cholesterol 20.3 mg, Fat 8 g, Fiber 5.2 g, Protein 3.2 g, SaturatedFat 4.9 g, Sodium 299.1 mg, Sugar 5.2 g
ROASTED CARROTS AND BRUSSELS SPROUTS
Do ahead and 20 minutes before dinner put them in the oven. There is a difference in the flavor when you finish them in the oven.
Provided by Bergy
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Steam the brussels sprouts& carrots so they are about half cooked.
- Put the veggies in a casserole, toss with oil& season and bake in 400F degrees oven for 20 minutes.
BRUSSELS SPROUTS AND CARROTS
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
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
MAKE AHEAD CITRUS CARROTS
A great make ahead vegetable dish that you can bring to a family gathering or potluck. Only needs reheating to serve. This dish is vegetarian but can be made vegan by substituting good quality vegan margarine for the butter.
Provided by yummyeats
Categories Vegetable
Time P1DT20m
Yield 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Cook carrots in boiling water until tender but still crisp (10 to 12 minutes).
- While carrots cook, combine other ingredients in a microwave bowl and microwave on high for one minute.
- Once carrots cook drain and place in a microwaveable casserole dish with lid.
- Pour marmalade mixture over carrots and stir until marmalade mixture coats the carrots.
- Cover and refrigerate overnight (8-24 hours).
- Before reheating, stir.
- Microwave on high for 4-5 minutes stirring every few minutes.
Nutrition Facts : Calories 143.8, Fat 4.7, SaturatedFat 2.9, Cholesterol 12.2, Sodium 231.1, Carbohydrate 26.2, Fiber 1.8, Sugar 21.9, Protein 0.8
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