RECIPE IDEA: This Honeyed Carrots and Brussels Sprouts is based on an Egyptian recipe for honeyed carrots
Adding brussels sprouts to the Egyptian dish makes it very colorful and even more delightful. Even people who think they don't like Brussels sprouts will love this recipe. But you still have to get them to try it! That's the hard part in our family. Don and I love to try new foods and recipes. Our kids—not so much. Our grandkids—uh uh. No way. Never. They miss out on a lot of great foods that way.
This recipe is based on one I found in Betty Crocker's International Cookbook. I have had this cookbook for probably 30 years and never made anything from it that I didn't like. If you looked at this cookbook, you would know I love it. It is covered with food spots; the cover is worn and the pages are dog-eared.
Honeyed Carrots and Brussels Sprouts Recipe
Author: Recipe Idea Shop
Ingredients
- 16 baby carrots
- 12 Brussels sprouts cleaned and cut in half
- ⅓ cup honey
- 2 tablespoons Canola oil
- 1 teaspoon lemon juice
- pinch of salt
Instructions
- Steam the carrots and Brussels sprouts until crisp tender, about 10 minutes.
- In a small saucepan over medium heat, warm the honey, oil, lemon juice, and salt until hot and bubbly.
- Add the carrots and Brussels sprouts.
- Stir to coat evenly.
- Serve warm.
Kathy acquired the blog, Recipe Idea Shop in 2024. She was raised on a farm in Arkansas where having a big garden and good food to eat was the norm. She shares recipes for homemade comfort food and new trending dishes.
Kathy began her blogging journey in 2011 when she founded PetticoatJunktion.com, a home décor blog focused on repurposing and upcycling furniture, and thrift store finds.