Recipes

[novamc1]

10 carrots (1.25 lb) peeled & quartered lengthwise

1/4 cup balsamic vinaigrette dressing (KRAFT brand was suggested)

3 tablespoons brown sugar

1 tablesoon butter

1 tablespoon finely chopped fresh parsley

Cook carrots in boiling water in large saucepan on medium heat 4-6 minutes

   or until crisp-tender.

Meanwhile, cook dressing, sugar and butter in small saucepan on low heat for

    3-5 minutes or until thickened, stirring occasionally.

Drain carrots, return to saucepan.

Add sauce and stir.

Cook 2-3 minutes or until heated through and evenly coated with sauce.

Sprinkle with parsley.

[drizzellla]

Wonder if this recipe would work for brussel sprouts. I was never a fan of brussel sprouts until I ate balsamic brussell sprouts in a restaurant. Would like to try them again.

Maybe I will just make a batch of each at Thanksgiving. 

[novamc1]

@drizzellla 

I know for sure that  you can find a wide variety of brussels sprouts  recipes online  that include balsamic vinegar, and/or brown sugar and/or maple syrup and/or bacon.

Might try using those keywords when you search and include any other ingredient that you might want to try on the sprouts.