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.
- Grease an 11 by 17-inch baking sheet pan with extra-virgin olive oil. Place vegetables in baking sheet and add the dried herbs, salt and pepper. Toss well, evenly coating all the vegetables with the seasonings and oil. Add more oil if the vegetables seem dry.
- Spread the vegetables evenly on a large baking sheet. Place on middle 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.
GLAZED CARROTS AND BRUSSELS SPROUTS
I made this recipe for my mother's birthday over 20 years ago. Everyone loved the Brussels sprouts! Then I lost the recipe. Recently as I was going through my mother's recipe cards, I found the copy I made for her. I had forgotten what an attractive dish this is. It is as good as I remember and best of all, it still gets rave reviews!
Provided by Diane
Categories Side Dish Vegetables Carrots Glazed Carrot Recipes
Time 35m
Yield 8
Number Of Ingredients 10
Steps:
- Fill a large pot 3/4 full of water and bring to a rolling boil. Add Brussels sprouts and carrots, bring back to a boil, and cook vegetables until tender, 8 to 10 minutes. Drain.
- Heat butter in a saucepan over medium heat; cook and stir onion in the melted butter until tender, about 5 minutes. Add beef consomme, apple juice, cornstarch, lemon juice, brown sugar, and cloves. Cook, stirring often, until sauce is thickened, about 5 minutes. Fold Brussels sprouts and carrots into sauce.
Nutrition Facts : Calories 113.1 calories, Carbohydrate 19.1 g, Cholesterol 7.6 mg, Fat 3.4 g, Fiber 5.3 g, Protein 4.2 g, SaturatedFat 2 g, Sodium 206.5 mg, Sugar 7.7 g
BRUSSELS SPROUTS AND BABY CARROTS GLAZED WITH BROWN SUGAR AND PEPPER
The vegetables can be prepared the day before, and the glaze can be prepared up to 6 hours in advance. The dish can then be completed in a few minutes while the turkey is resting. It all looks so effortless.
Provided by Christine L.
Categories Side Dish Vegetables Carrots Glazed Carrot Recipes
Yield 8
Number Of Ingredients 6
Steps:
- 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 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.
- Bring stock, butter or margarine, and brown sugar to a boil in a heavy large skillet. Stir until sugar dissolves. Boil until reduced by half, about 7 minutes. Can be prepared 6 hours ahead; return to 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.
Nutrition Facts : Calories 208.4 calories, Carbohydrate 29.1 g, Cholesterol 22.9 mg, Fat 9.4 g, Fiber 7.8 g, Protein 5.7 g, SaturatedFat 5.6 g, Sodium 323.1 mg, Sugar 16.9 g
BUTTERY CARROTS AND BRUSSELS SPROUTS
-American Dairy Assoc, Stacy Duffy, Chicago, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan over medium heat, cook carrots and brussels sprouts in boiling water for 8-10 minutes or until tender; drain., In a small saucepan, melt butter. Add ginger; cook for 2 minutes. Add the lemon juice, zest, sugar, salt and pepper; pour over vegetables. Sprinkle with parsley if desired.
Nutrition Facts : Calories 96 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 88mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 2g protein.
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
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.
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
ROASTED POTATOES, CARROTS, PARSNIPS AND BRUSSELS SPROUTS
Make and share this Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts recipe from Food.com.
Provided by Irmgard
Categories Yam/Sweet Potato
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Grease an 11" x 7" baking sheet with extra virgin olive oil.
- Place the vegetables in the baking sheet and add the dried herbs, salt and pepper.
- Toss well, evenly coating all the vegetables with the seasonings and oil.
- Add more oil if the vegetables seem dry.
- Spread the vegetables evenly on a large baking sheet.
- Place on the middle rack in the oven and bake for 35 to 40 minutes.
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.
SPICY BRUSSELS SPROUTS AND CARROTS
A teacher friend, who knew I liked to try different dishes, shared this recipe with me. Guests always rave about the unique flavor of this casserole.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, combine the first three ingredients. Bring to a boil. Cover and cook for 6-7 minutes or until crisp-tender; drain, reserving 1 tablespoon cooking liquid. , In a bowl, combine the mayonnaise, horseradish, onion, salt, pepper and reserved cooking liquid; mix well. Add the sprouts and carrot; toss to coat., Transfer to a greased 2-cup baking dish. Combine bread crumbs and butter; sprinkle on top. Bake, uncovered, at 350° for 11-13 minutes or until lightly browned. Sprinkle with parsley.
Nutrition Facts : Calories 100 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 486mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges
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
BRUSSELS SPROUTS AND BABY CARROTS WITH LEMON-CHIVE BUTTER
Steps:
- Cook brussels sprouts and carrots in medium pot of boiling salted water until just tender, about 6 minutes. Drain and cool. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate. Melt butter in heavy large skillet over medium heat. Stir in chives, lemon peel, and mustard. Add vegetables and toss until coated and heated through, about 5 minutes. Season to taste with salt and pepper. Transfer to bowl.
BABY CARROTS AND BRUSSELS SPROUTS GLAZED WITH BROWN SUGAR AND PEPPER [77]
Steps:
- 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 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. Bring stock, butter or margarine, and brown sugar to a boil in a heavy large skillet. Stir until sugar dissolves. Boil until reduced by half, about 7 minutes. Can be prepared 6 hours ahead; return to 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.
BRUSSELS SPROUTS, BABY CARROTS, AND PECANS IN A MAPLE SAUCE
I made this tonight and it was delicious! My 6 year old ate his brussels sprouts-HAPPILY!. I served it with Hungry Man pork tenderloin#162841 and mashed potatoes. Finally, a different veggie dish!
Provided by bad kitty 1116
Categories Vegetable
Time 25m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 8
Steps:
- Place brussels sprouts and carrots in a large saucepan ;cover with water. Bring to a boil. Reduce heat; cover and simmer for 8 minutes or until crisp-tender.
- Meanwhile, in a large skillet, saute pecans and chili powder in butter for 2-3 minutes. Drain vegetables;add to pecan mixture. Stir in the maple syrup , vinegar and salt. Cook and stir for 3-5 minutes or until brussels sprouts are tender. Serve with a slotted spoon.
BABY CARROTS AND BRUSSELS SPROUTS GLAZED WITH BROWN SUGAR AND PEPPER
Steps:
- 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 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. Bring stock, butter or margarine, and brown sugar to a boil in a heavy large skillet. Stir until sugar dissolves. Boil until reduced by half, about 7 minutes. Can be prepared 6 hours ahead; return to 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.
LASAGNA WITH ROASTED BRUSSELS SPROUTS AND CARROTS
A crowd-pleasing dish with endless varieties. If you are ever in doubt about what sort of casserole to make ahead for a crowd, make lasagna. There are so many versions that will please children and grown-ups, lacto-vegetarians and meat eaters. I like to tuck roasted vegetables into the layers of pasta, marinara sauce, Parmesan and ricotta. In this rendition I used brussels sprouts and carrots; the sprouts are slightly bitter and the carrots sweet. I sliced the brussels sprouts about the same width as the carrots and roasted the two together. Before you begin to assemble your lasagna it helps to be organized about the quantities of each element that you will need for the layers. It is very frustrating to get to the last layer of your casserole and not have enough sauce for the top.
Provided by Martha Rose Shulman
Categories dinner, pastas, main course
Time 1h20m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat oven to 425 degrees. Line a sheet pan with parchment. Place brussels sprouts and carrots on the parchment and season with salt and pepper. Toss with 2 tablespoons olive oil until evenly coated. Place in oven and roast 15 to 20 minutes, stirring every 5 to 10 minutes, until tender and lightly colored. Remove from oven and turn heat down to 350 degrees.
- Lightly oil a rectangular baking dish.
- Blend ricotta cheese with egg, water, cinnamon, and salt and pepper to taste.
- Spread a small spoonful of tomato sauce in a thin layer over the bottom of the baking dish. Top with a layer of lasagna noodles. Top the noodles with a thin layer of ricotta. Spoon on a few dollops then spread with an offset or a rubber spatula. Top ricotta with half the brussels sprouts and carrots, and top vegetables with a layer of tomato sauce and a layer of Parmesan. Repeat layers, then add a final layer of lasagna noodles topped with tomato sauce and Parmesan. Drizzle remaining tablespoon of oil over the top.
- Cover baking dish tightly with foil and place in the oven. Bake 40 minutes, until the noodles are tender and the mixture is bubbling. Remove from the heat and allow to sit for 5 to 10 minutes before serving.
Nutrition Facts : @context http, Calories 438, UnsaturatedFat 10 grams, Carbohydrate 46 grams, Fat 20 grams, Fiber 7 grams, Protein 20 grams, SaturatedFat 8 grams, Sodium 791 milligrams, Sugar 10 grams, TransFat 0 grams
CARROTS AND BRUSSELS SPROUTS
Steps:
- Cook green onion 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. Cooks' note: Vegetables can be cut 1 hour ahead and kept at room temperature.
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