Best Buttery Carrots And Brussels Sprouts Recipes

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

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.

BUTTERY BRUSSELS SPROUTS

Steps:

• In a large saucepan, combine the broth, wine, butter and 1/8 teaspoon white pepper; bring to a boil. Add brussels sprouts. Reduce heat; cover and simmer for 6-9 minutes or until tender. Drain and transfer to a bowl. Sprinkle with salt and remaining pepper.

BUTTERED BRUSSELS SPROUTS AND RADISHES

Steps:

• Blanch the vegetables: Bring a large pot of salted water to a boil. Fill a large bowl with ice water. Boil the Brussels sprouts until bright green and just tender, about 7 minutes. Remove with a slotted spoon and transfer to the ice water. Once cool, remove and pat dry. Repeat to blanch the radishes, cooking until just tender, 5 to 7 minutes.
• Heat 1 tablespoon butter in a large skillet over medium heat. Add the shallot and cook until softened, 3 to 4 minutes. Add the Brussels sprouts and radishes, season with salt and pepper and cook, stirring, until heated through, 3 to 5 minutes. Add 1 tablespoon water, then gently stir in the remaining 3 tablespoons butter, 1 tablespoon at a time, until melted. Stir in the tarragon and parsley.

GLAZED CARROTS AND BRUSSELS SPROUTS

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.

BRUSSELS SPROUTS WITH CARROTS

Steps:

• Bring enough water to a boil to cover the sprouts and carrots when they are added.
• Meanwhile, trim off and discard the base of each sprout. Trim and scrape the carrots. Add sprouts and carrots to the water and salt to taste. Cook until tender, about 8 minutes. Drain thoroughly.
• Heat the butter in a skillet and saute the shallots briefly. Add sprouts and carrots, sprinkle with cumin, salt and pepper and cook briefly. Serve sprinkled with chopped parsley.

BUTTERY CARROTS AND BRUSSEL SPROUTS

Steps:

• In a large saucepan over medium heat, cook the carrots and Brussel sprouts in boiling water until tender, about 8 to 10 minutes; drain.
• In a small saucepan, melt the unsalted butter; add ginger and cook for 2 minutes before adding lemon juice, lemon zest, sugar, and lemon pepper.
• Pour sauce over vegetables and serve.

BRUSSELS SPROUTS AND CARROTS

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.