Brussels Sprouts And Carrots
A vibrant side dish featuring tender Brussels sprouts and sweet carrots glazed with honey and orange juice, perfect for family dinners and festive occasions.
Ingredients
Instructions
- Cut large Brussels sprouts in half.
- Heat 1/2 cup water, lightly salted, to boiling.
- Add Brussels sprouts and carrots to the boiling water.
- Return to boiling, then reduce heat.
- Cook, covered, for 10 to 15 minutes or until tender-crisp; drain.
- Return the cooked vegetables to the saucepan.
- Add orange juice, butter, honey, salt, and ground ginger.
- Stir well and cook over low heat until heated through.
Tips & Substitutions
For extra flavor, consider adding a pinch of red pepper flakes or a sprinkle of fresh herbs such as thyme or rosemary. If you don't have honey, maple syrup can serve as a sweetener. For a vegan version, substitute butter with olive oil or a vegan margarine. Ensure carrots are cut into similar sizes as Brussels sprouts for even cooking.
Serving Suggestions
This dish makes a vibrant side for roasted meats or a hearty vegetarian main when paired with quinoa or brown rice. It pairs beautifully with Thanksgiving Brown Sugar Brownies for dessert. Garnish with toasted nuts or a sprinkle of feta cheese for added richness and texture.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over medium heat, adding a splash of water to prevent drying out, or microwave in short intervals until heated through. Avoid reheating multiple times to maintain texture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Brussels Sprouts And Carrots contains roughly 180 calories, with 4g protein, 42g carbohydrates, and 2g fat. It is an excellent source of vitamin C (85% of the Daily Value), vitamin A (34% of the Daily Value), and dietary fiber (20% of the Daily Value), and a good source of iron and potassium. It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen Brussels sprouts for this recipe?
Yes, you can use frozen Brussels sprouts, but adjust the cooking time as they may take slightly longer to become tender. Thaw them first for even cooking, and keep an eye on them to avoid overcooking.
What can I substitute for orange juice?
If you don't have orange juice, you can use lemon juice for a tangy twist, or apple juice for a sweeter flavor. Both options will still complement the carrots nicely.
Can I add other vegetables to this dish?
Absolutely! Feel free to incorporate vegetables like green beans, bell peppers, or zucchini. Just make sure to adjust the cooking time based on the vegetables' tenderness to ensure everything cooks evenly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).