Glazed carrots and brussel sprouts

    40 min

    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.

    77 people made this

    Serves: 8 

    • 900g baby carrots
    • 900g Brussels sprouts, trimmed and scored
    • 350ml chicken stock
    • 90g butter
    • 75g dark brown soft sugar
    • 1 tablespoon ground black pepper

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Blanch carrots in a 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 the boil. Add sprouts and blanch until crisp-tender, about 5 minutes. Transfer to another bowl of ice water. Drain vegetables and refrigerate if making ahead.
    2. Bring stock, butter and dark brown soft sugar to the boil in a heavy large frying pan. Stir until sugar dissolves. Boil until reduced by half, about 7 minutes. Can be prepared 6 hours ahead; return to the boil before continuing. Add carrots. Cook until almost tender and sauce begins to coat, shaking pan occasionally, about 6 minutes. Add Brussels sprouts and pepper. Cook until heated through, stirring occasionally, about 4 minutes.

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    Reviews in English (58)


    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)