Spicy Brussels Sprouts and Carrots

A nice way to prepare a festive side dish for the holidays. It's good even for those who don't like Brussels Sprouts

INGREDIENTS:

3/4 cup fresh Brussels sprouts or (thawed frozen )
3/4 cup sliced carrot
½ cup water
1/4 cup mayonnaise
2 tsp prepared horseradish
1 Tbsp shallot
1/8 tsp salt
Dash pepper
1/4 cup soft bread crumbs
1-1/2 tsp butter melted
1 Tbsp fresh parsley

PREPARATION:

Wash the sprouts removing tough outer leaves and cut in half. Wash, peel and waffle cut (or diagonal slice) the carrots. Peel and finely chop the shallot. Mince the parsley.

In a small saucepan, combine the first three ingredients. Bring to a boil. Cover and cook for 6-7 minutes or until crisp-tender; drain, reserving 1 tablespoon cooking liquid. In a bowl, combine the mayonnaise, horse radish, shallot, salt, pepper and reserved cooking liquid; mix well. Add the sprouts and carrot tossing to coat.

Melt the butter and mix in the bread crumbs

COOKING:

Transfer to a greased 2-cup baking dish. Sprinkle the buttered crumbs on top. Bake, uncovered, at 350 deg for 10-15 minutes or until lightly browned. Sprinkle with parsley.

Yield: 2 servings.

Adapted from: —Barbara Ferster, Richfield, Pennsylvania

Southern Comfort Glazed Carrots

Here’s a “Blast from the past”. We’ve been making carrots this way for years. The recipe comes from a Southern Comfort flyer from the 1960’s


INGREDENTS:

20 oz. carrots (Fresh, not “baby”)
¾ cup of Lt. Brown Sugar
¼ Lb. butter
¼ cup Southern Comfort liquor

PREPARATION:
Wash and peel the carrots and crinkle cut. Mix with the other ingredients in a sauce pan.

COOKING:

Cover and bring to a boil; reduce heat and simmer for 25 minutes or until crisp-tender. Remove the cover and simmer for another 5 minutes.

Garnish with fresh parsley or rosemary. Serve hot

Here's the Crinkle cutter.