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Glazed Brussel Sprouts and Carrots


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  • 1 lb Brussels sprout ( cleaned and outer leaves removed)
  • 1/2 lb babry carrots or whole carrots ( cleaned and sliced 1/8 inch thick)
  • 6 tablespoons butter
  • 1 tablespoon brown sugar
  • 1 tablespoon lemon juice
  • salt ( to taste)
  • pepper ( to taste)
  • 1/2 cup chives ( chopped)
  • 1/2 cup toasted almond



Step 1

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.


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