Craving a side dish that's both simple and sensational? These brown sugar glazed carrots are about to become your new weeknight hero. They transform humble carrots into a sweet, savory, and utterly addictive treat – even the kids will ask for seconds!
Ingredients
For this recipe, you're gonna need a handful of stuff to make the magic happen! First off, you'll need about 2 ounces—that's 50 grams—of hazelnuts. These little guys give us a warm, nutty crunch that I just love.
Next up, bacon! About 6 ounces, or 180 grams, to be exact. Chop it up– we're aiming for tasty, salty crumbles, not bacon strips!
Don't forget the fruit! One red apple, sliced into thin matchsticks, is perfect. And to keep it from turning brown, a splash of lemon juice– about 1 tablespoon–does the trick.
Then, the star of the show: Brussels sprouts! You'll need 10 ounces, which is 300 grams. Shave them really thin; that's the secret to making them taste amazing! For a side dish with similar autumnal flavors, you could also use sweet potatoes as a base.
For the dressing, grab 4 tbsp olive oil, 3 tbsp apple cider vinegar, 2 tsp Dijon mustard, and, last but not least, salt and pepper.
Instructions
First, you'll want to preheat your oven to 350°F (or 180°C for you metric folks)—this will get those hazelnuts toasted just right! Spread those nuts on a baking tray. I usually give them about 5 minutes, keeping an eye on them until they turn golden brown. Let 'em cool a tad, then give them a rough chop. Set those aside; they're like little jewels.
Next up, you can either bake the bacon on the same tray or use a skillet—whatever floats your boat! Either way, cook until it's nice and crispy, then drain on paper towels. Nobody likes soggy bacon!
Now for the apple! Cut it into matchsticks, skin on! Toss 'em in lemon juice; this keeps them from turning brown. I think it adds a nice zing, too.
Time to shave those brussels sprouts super finely! A slicer or food processor makes this a breeze. As you prepare the apples, remember that brown sugar isn't the only option for adding sweetness. Last, shake dressing ingredients in a jar!
Recipe Notes
This salad is quite light and invigorating, yet it's loaded with flavor. So, it pairs well with lighter and heavier meals, whether you're having red meat, white meat, or even seafood.
I served it with Self Saucing Oven Baked Barbecue Chicken recently! You know, the one I shared the recipe for?
Remember to adjust the salt and pepper in the dressing. Taste as you go, folks! Don't be shy.
If you're not serving this immediately, that's totally fine! But, wait to toss the Brussels sprouts with the dressing until just before serving. Nobody wants a soggy salad, right? I think the worst that could happen is the salad becomes super healthy.
Nutrition Information
Let's peek at what's inside this bright salad – nutrition wise! I've crunched some numbers – 'cause that's what I do – and here's the scoop for one serving (that's about 137g).
We're looking at roughly 332 calories – not too shabby, right? Now, for the macros: 10.7g of carbs (that's 4%), 13.7g of protein (a solid 27%), and 27.2g of fat (around 42%). I know you are probably thinking, "That's a lot of fat!" But, it's good fat – mostly polyunsaturated.
Don't freak out – there's also 31mg of cholesterol (10%), 784mg of sodium (34%), 3.5g of fiber (15%), and 4.7g of sugar (5%). Fiber is good – keeps things moving! Sugar keeps it sweet, and I don't know about you, but I need a little sweetness in my life!
Short Recipe Version
Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 4
Ingredients:
1 lb carrots, peeled and sliced
2 tbsp butter
1/4 cup brown sugar
1/4 tsp salt
1/4 tsp black pepper
Instructions:
- Melt butter in a skillet over medium heat.
- Add carrots, brown sugar, salt, and pepper to the skillet.
- Cook, stirring occasionally, until carrots are tender and glazed, about 15-20 minutes.
Nutrition (per serving, estimated):
Calories: 120
Fat: 6g
Saturated Fat: 4g
Sodium: 150mg
Carbohydrates: 15g
Sugar: 10g
Protein: 1g