I first got fresh Brussels sprouts in my CSA box a few years ago. I was very skeptical of them and wondered what the hell I could do with them. I got several bunches of fresh carrots at the same time. I absolutely love brown sugar carrots, so why not throw in some Brussels sprouts and see what happens? The result is what got me hooked on Brussels sprouts. I served these to my skeptical in-laws dinner table one year and they were a hit. Seriously, this could be a switch recipe for Brussels sprouts. How can a little butter and brown sugar go wrong?
Cooking time: about 20 minutes
yield: 4 to 6 servings
4 large carrots, peeled and cut into 1/2-inch pieces
1 pound fresh Brussels sprouts, trimmed
3 TB butter
3 TB brown sugar
1/8 teaspoon salt
1. Cover the bottom of a large saucepan with 1/2 inch of water.
2. Put the carrots in the bottom of the pot and the Brussels sprouts in the bottom of the pot. Bring to a boil over high heat, then reduce to medium-low heat. Cover and steam until vegetables are tender, about 15 minutes.
3. Drain excess fluid. Stir in the butter, brown sugar, and salt until the butter has melted and the vegetables are coated in a glaze.
4. Serve hot.