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.
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.
Time 30m Number Of Ingredients 0 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.
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.
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.
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.
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.
Time 20m Yield 4 serving(s) Number Of Ingredients 8 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.
More about “carrots and brussels sprouts recipes”
Time 25m Yield 4 to 6 servings Number Of Ingredients 8 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.
