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brussels sprouts and carrots with fresh thyme on top

Whiskey Glazed Brussels Sprouts & Carrots

  • Author: Dan
  • Prep Time: 15 minutes
  • Cook Time: 10
  • Total Time: 25 minutes
  • Yield: 8 Servings 1x
  • Category: Side Dish
  • Method: Stove Top
  • Cuisine: American

Description

This addicting vegetable side dish is sure to become a family favorite! These tender vegetables tossed in our famous whiskey glaze are perfect for holidays or family dinners!


Ingredients

For the Whiskey Glaze

  • 4 cloves of garlic, minced or pushed through a garlic press
  • 1 tablespoon canola or vegetable oil
  • 1/2 cup water
  • 3/4 cup pineapple juice
  • 3/4 cup brown sugar
  • 1/2 cup teriyaki sauce
  • 1/4 cup Whiskey
  • 1/2 teaspoon cayenne pepper (depending on how spicy you like the glaze)
  • 1 1/2 tablespoon cornstarch mixed with 1 1/2 tablespoon of water

For the Vegetables

  • 2 tablespoons olive oil
  • 2 teaspoons salt
  • 1 teaspoon fresh ground black pepper
  • 212 oz. packages baby carrots
  • 29 oz. packages brussels sprouts, cut in half and ends trimmed
  • 1 tablespoon fresh thyme leaves, chopped

Instructions

  1. Make the whiskey glaze by heating up the oil in a medium saucepan.
  2. Add the garlic and cook for 30 seconds, then add in the rest of the ingredients except for the whiskey and cornstarch mixture.
  3. Whisk together and let cook for 10 minutes, simmering.
  4. Remove the pan from the heat and carefully pour in the whiskey. Stir and let cook for another 5 minutes, then bring back to a boil and whisk in the cornstarch mixture.
  5. Let the glaze come back to a boil, reduce the heat and let simmer for 5 minutes to thicken and then remove from the heat.
  6. In a large non-stick wok or skillet, add the oil and heat over medium high heat.
  7. Add the carrots and brussels sprouts to the pan and season with the salt and pepper.
  8. Toss the vegetables and cook for 5 minutes. Pour in 1/2 cup of water and cover the skillet to let the vegetables steam for 10 minutes.
  9. Pour 1 1/2 cups of the whiskey glaze over the vegetables and toss to coat.
  10. Garnish with fresh thyme leaves and serve.

Keywords: side dish recipe, side dishes, holiday side dishes, carrot recipes, brussels sprout recipes, vegetable side dishes