Glazed Vegetables PDF Print E-mail
User Rating: / 0
PoorBest 
Written by Avinash Pooran   
Thursday, 23 June 2011 15:50

Colorful dish on the Holiday table 1 pound of fresh Brussels sprouts 1 16-oz bag of baby carrots ½ cup firmly packed brown sugar ½ cup butter 1 tsp white vinegar 1/2 tsp salt 1 large onion, thinly sliced 1 15-oz can of whole... 

Colorful dish on the Holiday table

  • 1 pound of fresh Brussels sprouts
  • 1 16-oz bag of baby carrots
  • ½ cup firmly packed brown sugar
  • ½ cup butter
  • 1 tsp white vinegar
  • 1/2 tsp salt
  • 1 large onion, thinly sliced
  • 1 15-oz can of whole baby corn (drained)
  1. Saute’ onion in 2 TBS butter until clear; set aside
  2. Remove outer leaves from Brussels sprouts; trim stem ends; cut shallow X on bottoms
  3. Steam Brussels sprouts & carrots in steamer basket over boiling water 8-10 minutes until crisp tender
  4. Add brown sugar, remaining butter, vinegar & salt to onion mixture, cook over medium-high heat for 5 minutes until mixture begins to caramelize
  5. Add Brussels sprouts, carrots, and baby corn; cook, stirring gently, 5 minutes or until thoroughly heated

Serves 8-10