Candied Baby Carrots and Brussel Sprouts
Another delicious side dish for any meal. These baby carrots were too beautiful to pass up, so I thought to leave them whole and glaze them. And why not add a few colorful brussel sprouts to the mix? Roasted to a perfect golden brown with a sweet and salty glaze, it was like something off a restaurant plate!
Like I said, these baby carrots were just too beautiful to pass up! You can use the greens like you would parsley or for garnish.
For the simple glaze, melt some butter and add some molasses to it.
A little SplenDishes Pumpkin Pie Blend will bring some warmth to the glaze. All those wonderful aromas will make you think the holidays are back!
And of course, a little House Blend. This will give the glaze a savory balance.
Lightly coat the carrots and brussel sprouts with olive oil and roast about 10 minutes (only halfway through). They will just be starting to get a nice golden caramelization.
Brush the glaze onto the vegetables and roast another 10 minutes or until carrots are tender.
Roasted to perfection with a sweet and salty edge to them. Great on their own or as a side kick to any fabulous dish.
RECIPE
CANDIED BABY CARROTS AND BRUSSEL SPROUTS
| Prep Time: 5 Minutes | Cook Time: 20 Minutes | Difficulty: Easy | Servings: 4 |
Ingredients:
- 1 bunch of baby carrots, stems removed
- 1/2 pound brussel sprouts, cut in halves
- olive oil
- 1/4 cup butter, melted
- 2 tablespoons molasses
- 1/4 teaspoon SplenDishes Pumpkin Pie Blend
- 1/2 teaspoon SplenDishes House Blend
Directions:
Preheat oven to 400 degrees(f).
Lightly drizzle carrots and brussel sprouts with olive oil. Roast for 10 minutes.
Combine butter, molasses, Pumpkin Pie Blend and House Blend in a small bowl.
Brush carrots and sprouts with glaze generously and roast another 10 minutes or until carrots are tender.
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