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.
GLAZED CARROTS
Braised in ginger ale and seasoned with chili powder and parsley, Alton Brown's Glazed Carrots from Good Eats on Food Network couldn't be easier.
Provided by Alton Brown
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a 12-inch saute pan over medium heat, combine the carrots, butter, salt and ginger ale. Cover and bring to a simmer. Once simmering, remove the lid, stir, and reduce the heat to low. Cover again and cook for 5 minutes. Remove the lid, add the chili powder and increase the heat to high. Cook, tossing occasionally, until the ginger ale is reduced to a glaze, approximately 4 to 5 minutes. Pour into a serving dish and sprinkle with the parsley. Serve immediately.
GLAZED BRUSSELS SPROUTS AND CARROTS WITH ALMONDS
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
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
GLAZED ZUCCHINI AND CARROTS
Steps:
- Place a large saute pan over medium-high heat. Add the olive oil and carrots to the pan and season with 1/2 teaspoon each salt and pepper. Cook, tossing occasionally, until the carrots are crisp-tender, about 8 minutes.
- Add the zucchini to the pan and cook until slightly softened, about 2 minutes. Stir in the butter, orange juice and sugar and cook for 1 minute more. Toss to coat all of the vegetables in the glaze. Remove from the heat and stir in the chives. Serve immediately.
MAPLE-BRAISED CARROTS
Buttery, steamed carrots are a classic weeknight side dish. For this version, we've amped up the flavor using sweet maple syrup, fresh ginger, lemon and thyme, which are all cooked together in a skillet until tender and saucy.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Trim and peel 1 1/2 pounds carrots; halve lengthwise and crosswise. Melt 2 tablespoons butter in a skillet over medium-high heat. Add 2 teaspoons grated ginger and cook 30 seconds. Add the carrots, 3 tablespoons maple syrup, 4 strips lemon zest, 2 thyme sprigs, 3/4 teaspoon kosher salt, a pinch of cayenne and 1/2 cup water; stir. Bring to a boil, then cover and simmer until tender but still saucy, 15 minutes. Discard the thyme; top with chopped chives.
JEWEL ROASTED VEGETABLES
Provided by Ellie Krieger
Categories side-dish
Time 2h10m
Yield 6 servings (serving size 1 1/3 cups)
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F.
- Put the beets into a small baking dish and rub them with 1 tablespoon of oil. Cover the dish with foil and put into the oven for 30 minutes.
- In the meantime, peel and cut the carrots into 1-inch pieces, trim the Brussels sprouts and halve them lengthwise, and peel the garlic cloves. Put the carrots, Brussels sprouts and garlic cloves into a large baking dish and toss with the remainder of the oil. Sprinkle with salt and pepper.
- After the beets have been cooking for 30 minutes add the large pan of vegetables to the oven and cook everything for 1 hour more, stirring the vegetable mixture once or twice.
- Remove the beets from the oven and transfer them to a cutting board to cool. Stir the thyme into the carrot and Brussels sprouts mixture and let it continue to cook for another 10 minutes while the beets are cooled and cut. When the beets are cool enough to handle, about 5 minutes, peel them and cut them into 1-inch pieces. Remove the other vegetables from the oven, toss with the beets, season with salt and pepper, to taste, and serve.
Nutrition Facts : Calories 190 calorie, Fat 7.5 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 345 milligrams, Carbohydrate 28 grams, Fiber 9 grams, Protein 6 grams
HONEY-GLAZED ROAST CARROTS
Roasting carrots intensifies their flavour and the honey and vinegar make them deliciously sweet and sour
Provided by Sara Buenfeld
Categories Side dish
Time 1h
Number Of Ingredients 4
Steps:
- Heat the oven to 190C/170C fan/gas 5. Tip the carrots into a roasting tin and toss with the sunflower oil and some salt and pepper. Roast for 30 mins.
- Drizzle the vinegar and honey over the carrots, toss well and return to the oven for a further 20 mins.
Nutrition Facts : Calories 85 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
BABY CARROTS BRUSSELS SPROUTS GLAZED WITH BROWN SUGAR AND PEPPER
This recipe comes from a November 1987 issue of Bon Appetit featuring a "Creole Thanksgiving". You may want to adjust the amount of pepper for your own personal preferances.
Provided by Leslie in Texas
Categories Vegetable
Time 56m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Blanch carrots in 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 a boil.
- Add brussels sprouts and blanch until crisp-tender, about 5 minutes.
- Transfer to another bowl of ice water using slotted spoon.
- Can be prepared 1 day ahead. Drain;chill.
- Bring stock, butter and sugar to boil in heavy large skillet, stirring until sugar disolves.
- Boil until reduced by half, about 7 minutes.
- Can be prepared 6 hours ahead. Return to boil before continuing.
- Add carrots and cook until almost tender and sauce begins to coat,shaking pan occasionally, about 6 minutes.
- Add brussels sprouts and pepper (to taste) and cook until heated through, stirring occasionally, about 4 minutes.
Nutrition Facts : Calories 209.7, Fat 9.9, SaturatedFat 5.8, Cholesterol 24.2, Sodium 181.8, Carbohydrate 28.4, Fiber 5.2, Sugar 16.9, Protein 4.9
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HONEY ROASTED CARROTS AND BRUSSELS SPROUTS | VALERIE'S …
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5/5 (19)Total Time 40 minsCategory Side Dish, VegetableCalories 171 per serving
- Slice carrots into 1-inch chunks on the diagonal and place on large rimmed baking sheet. Slice large Brussels in half and place them on the baking sheet with the carrots. Drizzle the olive oil over the veggies and use your hands to mix the until they are well coated with oil. Sprinkle evenly with chili powder, salt, and cayenne, and drizzle with honey. Use a spatula to stir and toss until the veggies are evenly coated in the honey and seasonings.
- Bake, stirring with a spatula every 10 minutes, until tender when pierced with the tip of a sharp knife, about 25 to 30 minutes. Watch closely towards the end of the baking time to avoid overcooking.
MAPLE-MUSTARD ROASTED BRUSSELS SPROUTS & CARROTS
From alternativedish.com
Estimated Reading Time 5 mins
- Preheat the oven to 425F. Line a sheet pan with parchment paper and set aside. Pro tip: Do not skip the parchment paper. The caramelized maple syrup will make a sheet pan almost impossible to clean up with out it.
- In a large bowl whisk together the salt, aquafaba, maple syrup and mustard until fully combined. Add the Brussels sprouts and carrots and toss to coat. Put the Brussels sprout mixture onto the prepared sheet pan and spread into an even layer.
- Roast for 15 minutes. Stir and bake another 10 minutes, or until the Brussels sprouts are tender when pierced with a fork and the syrup from the glaze is slightly caramelized. Remove from the oven and toss with toasted pecans. Enjoy immediately.
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