A delicious side dish made with Brussel sprouts. Brussel sprouts and baby carrots are cooked, then coated in a butter and brown sugar glaze. Serve at your next Sunday lunch.
We Loved this recipe! After reading the other reviews and making this for myself, I've come to this conclusion...When "blanching" your veggies, cook them until the are the tenderness YOU like. I cooked mine quite a bit longer than the recipe called for. When making the sauce, I did NOT add the pepper, at all. I figured that is something that could be added at the table to an individuals liking. If serving to guests, be prepared to share the recipe! This one's a keeper! - 16 Jun 2003 (Review from Allrecipes US | Canada)
This recipie turned my husband and I into Brussle Sprout lovers.Get the smallest ones you can find and chop the stem end down.Cut an X into the core area to prepare the sprouts. verna01 - 01 Feb 2004 (Review from Allrecipes US | Canada)
I have always hated brussels sprouts since i was a kid because they were so bitter. things change as you grow up. So I figured I'd try it again. holy cow! This recipe was awesome. Triple the recipe, you'll eat most of them before they are served. they come out super yummy. and don't worry, you can't use too much butter. - 04 Dec 2007 (Review from Allrecipes US | Canada)