
These vegetables are a must for Thanksgiving dinner. Because of their popularity, we often serve the carrots and sprouts year-round with roast chicken, duck, baked ham, or roast pork.
Kitchenware: medium saucepan with lid, chef's knife, grater, colander
Preparation Time: 12 minutes
Cooking Time: 10 minutes
Do-Ahead: These vegetables can be made several hours before serving. Reheat them in a stainless-steel double boiler to maintain the crispness of the vegetables and to keep the glaze from burning.
Garnish
Service: Coat the vegetables with the glaze. Sprinkle with grated orange rind.
Cook's Tip: For those who aren't Brussels sprout lovers, green beans or sugar snap peas can be substituted.
The Bride & Groom's First Cookbook
Recipes and menus for cooking together in the '90s
by Abigail Kirsch
with Susan M. Greenberg
Illustrations by Stephanie Langley
Doubleday, 1996
$27.50 (hardcover)
ISBN: 0-385-47635-3
Reprinted with permission.
This Archived Page created between 1994 and 2001. Modified August 2007

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