These vegetables are a must for Thanksgiving dinner. Because of their popularity, we often serve the carrots and sprouts year-round with roast chicken, duck, baked ham, or roast pork.
Kitchenware: medium saucepan with lid, chef's knife, grater, colander
Preparation Time: 12 minutes
Cooking Time: 10 minutes
Do-Ahead: These vegetables can be made several hours before serving. Reheat them in a stainless-steel double boiler to maintain the crispness of the vegetables and to keep the glaze from burning.
Service: Coat the vegetables with the glaze. Sprinkle with grated orange rind.
Cook's Tip: For those who aren't Brussels sprout lovers, green beans or sugar snap peas can be substituted.
The Bride & Groom's First Cookbook
Recipes and menus for cooking together in the '90s
by Abigail Kirsch
with Susan M. Greenberg
Illustrations by Stephanie Langley
Reprinted with permission.
This Archived Page created between 1994 and 2001. Modified August 2007
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