Baby Carrots And Brussels Sprouts Glazed With Brown Sugar and Pepper Recipe

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Baby Carrots And Brussels Sprouts Glazed With Brown Sugar and Pepper
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  1. Blanch carrots in a large pot of boiling salted water until crisp-tender, about 4 minutes. Transfer carrots to bowl of ice water using slotted spoon. Return water to boil. Add sprouts and blanch until crisp-tender, about 5 minutes. Transfer to another bowl of ice water. Drain vegetables, and refrigerate if making ahead.
  2. Bring stock, butter or margarine, and brown sugar to a boil in a heavy large skillet. Stir until sugar dissolves. Boil until reduced by half, about 7 minutes. Can be prepared 6 hours ahead; return to boil before continuing. Add carrots. Cook until almost tender and sauce begins to coat, shaking pan occasionally, about 6 minutes. Add Brussels sprouts and pepper. Cook until heated through, stirring occasionally, about 4 minutes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 203.65 Kcal (853 kJ)
Calories from fat 77.87 Kcal
% Daily Value*
Total Fat 8.65g 13%
Cholesterol 22.9mg 8%
Sodium 281.93mg 12%
Potassium 771.07mg 16%
Total Carbs 28.72g 10%
Sugars 16.75g 67%
Dietary Fiber 8.15g 33%
Protein 4.73g 9%
Vitamin C 102.9mg 171%
Vitamin A 1.2mg 41%
Iron 2.4mg 14%
Calcium 100.5mg 10%
Amount Per 100 g
Calories 69.89 Kcal (293 kJ)
Calories from fat 26.72 Kcal
% Daily Value*
Total Fat 2.97g 13%
Cholesterol 7.86mg 8%
Sodium 96.75mg 12%
Potassium 264.61mg 16%
Total Carbs 9.86g 10%
Sugars 5.75g 67%
Dietary Fiber 2.8g 33%
Protein 1.62g 9%
Vitamin C 35.3mg 171%
Vitamin A 0.4mg 41%
Iron 0.8mg 14%
Calcium 34.5mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4
  • 5

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • low cholesterol,
  • good source of fiber

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