Citrus Carrots And Brussels Sprouts Recipes

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.

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.

Steps:

• After washing brussels sprouts, remove any yellow or spotty leaves, cut ends off, and cut in half.
• Put brussels sprouts and carrots in frying pan with 3/4 inch of water (so veggies are in a single layer), cover, simmer for about 11 minutes or until veggies are done to your preferences and water is cooked off.
• Stir in butter, zest, parsley, salt, and hot pepper sauce, toss to coat, and serve.

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.

Steps:

• Trim Brussels sprouts. Cut small "X" in stem end, about 1/4 inch deep. If Brussels sprouts are very large, cut in half. In 2-quart saucepan, place Brussels sprouts and carrots; add water. Heat to boiling over medium-high heat. Cover and boil 6 to 8 minutes or until tender. Drain and return to saucepan.
• Add remaining ingredients to vegetables; toss to coat. Spoon into serving bowl.

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.

Steps:

• Place water and carrots into a saucepan. Heat to boiling, cover pan, and simmer on medium for about 7-8 minutes, or until carrots are tender-crisp. Drain carrots and transfer to a nonstick skillet.
• Heat the butter on medium heat for one minute. Add the carrots and cook 2 minutes, stirring occasionally. Add the thawed orange juice concentrate, salt and pepper. Cook 1 to 2 minutes or until tender. Toss with the chives. Serve.

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.

Steps:

• Place brussels sprouts and carrots in a large saucepan with a small amount of water; cover and cook until tender, about 20 minutes. Meanwhile, combine the remaining ingredients. Drain vegetables; add butter mixture and toss to coat.