Recipe: Glazed Carrots and Brussels Sprouts

Recipe

Brown Sugar-Glazed Carrots
and Brussels Sprouts

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.

1 cup water
1 pint Brussels sprouts, cut in half
2 large carrots, cut into 1/4-inch rounds on the bias
3 tablespoons sweet butter
1/4 cup orange juice
1 teaspoon orange liqueur (optional)
2 teaspoons brown sugar
1/4 cup golden raisins
2 teaspoons minced ginger

Garnish

1/2 teaspoon grated orange rind

Preparation

Bring the water to a boil in the saucepan, add the Brussels sprouts, cover, and cook for 3 minutes. Add the carrots and cook, covered for 3 minutes more. Drain the vegetables and set aside.
To make the glaze, melt the butter and add the orange juice and liqueur. Add the sugar and stir until dissolved. Add the raisins and ginger and simmer for 2 minutes more. If you don't have orange liqueur, add grated zest of a small orange to enhance the orange flavor.

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

About the Book

Recipes from The Bride & Groom's First Cookbook:

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
Doubleday, 1996
$27.50 (hardcover)
ISBN: 0-385-47635-3
Reprinted with permission.

This Archived Page created between 1994 and 2001. Modified August 2007

The FoodWine
Main Page