Glazed Brussels Sprouts and Carrots with Almonds
Transform everyday vegetables into a show-stopping side with this Glazed Brussels Sprouts and Carrots with Almonds recipe. Tender Brussels sprouts and sweet carrots are sautéed to golden perfection, then coated in a mouthwatering honey-balsamic glaze that delivers the perfect balance of savory and sweet. Toasted slivered almonds add a delightful crunch, while a sprinkle of fresh parsley provides a pop of color and freshness. Ready in just 35 minutes, this quick and easy side dish is perfect for weeknight dinners or elegant holiday gatherings. Packed with flavor and texture, this recipe is a guaranteed crowd-pleaser that pairs beautifully with roasted meats, grilled fish, or plant-based mains. Keywords: glazed Brussels sprouts, carrots with almonds, honey balsamic glaze, vegetable side dish, quick and easy recipes.
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Recipe Information
Ingredients
- 500 grams Brussels sprouts
- 300 grams Carrots
- 2 tablespoons Olive oil
- 1.5 tablespoons Honey
- 2 tablespoons Balsamic vinegar
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 50 grams Slivered almonds
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Trim the ends of the Brussels sprouts, remove any yellow or damaged leaves, and cut them in half lengthwise.
Peel the carrots and slice them into thin rounds or sticks, ensuring they are of similar size for even cooking.
Heat a large skillet over medium heat and toast the slivered almonds for 2-3 minutes, stirring occasionally until lightly golden and fragrant. Remove the almonds from the skillet and set aside.
In the same skillet, heat the olive oil over medium heat. Add the Brussels sprouts and carrots, spreading them out in an even layer. Cook for 6-8 minutes, stirring occasionally, until the vegetables start to soften and develop a light golden color.
In a small bowl, whisk together the honey, balsamic vinegar, salt, and black pepper.
Pour the glaze over the Brussels sprouts and carrots, stirring well to coat the vegetables evenly. Cook for an additional 5-7 minutes, stirring occasionally, until the glaze thickens and the vegetables become tender and caramelized.
Remove the skillet from the heat and sprinkle the toasted almonds over the glazed vegetables.
If desired, garnish with freshly chopped parsley before serving.
Serve warm as a side dish alongside your favorite main course.
Nutrition Facts
Calories |
972 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.1 g | 67% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1488 mg | 65% | |
| Total Carbohydrate | 111.7 g | 41% | |
| Dietary Fiber | 31.1 g | 111% | |
| Total Sugars | 58.3 g | ||
| Protein | 30.9 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 350 mg | 27% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1411 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
