This comforting cold weather Brussels Sprouts and Carrots Stew comes together quickly for an easy weeknight meal. Enjoy it as is or topped it over a bed of white rice to make this dish a complete meatless meal.
Although typically roasted, root vegetables, sprouts, squash, beets, radishes, fennel, you name it. They all can be roasted. However, why stop there when you can enjoy it as a stew.
With delectable carrots and mouthwatering Brussels sprouts, you’ll be thrilled you made this dish and will be planning your next meals around it.
Brussel Sprouts And Carrots
Coming from the Aegean side to your tasty table! Brussels Sprouts are part of the Cabbage family and got its name from Brussels.
Dating back to the 16th Century in Brussels, Belgium, and with a long history from Ancient Rome, Brussels sprouts were cultivated and started to rise to the rest of the nation, making its way to the United States around the 20th century.
This dish can be served as cold or hot. Traditionally when served hot, meat is usually included.
Not only are we huge fans of seasonal dishes, but the preparation of this Brussels sprouts and carrots stew makes it extra tasty.
No need to roast the vegetables to caramelize them, instead, all of the caramelization is done in the pan; brining out their natural flavors, and making it so easy to have a delicious vegetable stew side dish. This is the perfect savory and sweet fall side dish.
Brussels sprouts have long been roasted – both in word by those who don’t know their true value, and in the kitchen by those who do.
But these once underrated vegetables are now showing their true worth, and rightfully so. They have a nutty and smoky taste that truly comes out when roasted or pan seared.
Carrots are another vegetable used year-round, but they’re so common they often aren’t used to their fullest potential. In this dish, carrots are put on full display, their glory shining through like the star they are.
Because carrots and Brussels sprouts are both versatile, this dish can be seasoned in many ways. Of course, use salt and pepper, but feel free to play around with garlic, paprika, or nutmeg, as they’ll all give the dish a rich flavor.
Top off with some citrus juice, either a lime or lemon will brighten it up. Or top your dish with a balsamic glaze, or a maple balsamic glaze. Both will be a bold, scrumptious finish to your dish.
For this dish, you’re going to keep the Brussels sprouts mostly intact, but some preparation is required.
Remove the outermost layers of the sprouts and cut off the bottom bit. After those steps, you can leave them whole, or you can cut them in half or in quarters.
We recommend cutting in half or in quarters so they can cook evenly.
For the carrots, you have some options. You can use pre-cut carrots if you’re short on time, but the dish will turn out better if you cut them yourself.
If you cut the carrots yourself, use the middle of the carrot, as the middle is where it tastes sweet.
The bottom is sweet, too, but you want the pieces to be uniform in size, and it’ll be easier to achieve this by using the middle. When they’re uniform in size, they cook more evenly.
You also want your carrots to be similar in size to the Brussels sprouts, or close to it so the cooking times are more similar.
To roast both vegetables in the pan, lather them in oil and season evenly. To do so, you may choose to put the Brussels sprouts and carrots in a bowl, add your oil and seasonings, and toss. This will evenly distribute the oil and seasonings.
To make this Brussels Sprouts and Carrots stew recipe, here’s what you’ll need to do:
Peel and wash Brussel Sprouts and Carrot. Next, slice the onions. Set aside.
Cut Tomatoes as Macedonie or dicing the tomatoes in ¼-inch cubes.
Heat the oil in a medium pan.
Add the sliced onions, salt and sugar. Sauté the onions until they are caramelized.
Add the carrots, and when the carrots are tender, add the Brussel Sprouts.
Add tomatoes and tomato paste.
Add water, simmer, and cook the Brussels Sprouts are cooked to al dente texture or desired softness. Serve over a bed a rice or enjoy as is.
Another option is to lightly roast them in the oven to get the ball rolling.
Don’t worry if the vegetables get a little charred while they’re roasting – those bits will just make the dish even more deliciously smoky. Once you are done roasting the vegetables, add them to the pan to create the stew.
What do Brussels sprouts pair well with?
Brussels sprouts pair well with other root vegetables such as beets, carrots, cabbage. Also pairs well with yams, like these yellow yams or these candied yams.
They are also great with grilled red snapper or fried red snapper.
How do you take the bitterness out of Brussel sprouts?
Unfortunately, Brussels sprouts are known mainly for their bitter taste. The good news is that there’s some help to ease down on the bitterness.
Consider adding honey, maple syrup or sugar to help tone down the bitterness. Roasting them in butter and olive oil tend to also help tone down the bitterness as well.
Should you cut Brussel sprouts in half before cooking?
This is completely optional. It is always best to cut Brussel Sprouts in half for even cooking or roasting.
More Stews To Enjoy
If you loved this Brussels Sprouts and Carrots stew, we’ve got you covered. Here are more stews to try next.
HAITIAN LEGUME – EGGPLANT STEW
To maximize the deliciousness of this dish, serve it alongside your favorite bird. A whole air fryer chicken or duck would be incredibly tasty.
Serve your Brussels sprouts and Carrots with something crunchy like a pine nut or slivered almonds and enjoy!
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Brussels Sprouts Stew With Carrots
- 1 Saucepan
- 1 Lb. Brussels sprouts Peeled, washed, and cut in half
- 2 Large Carrots Peeled (optional), Sliced, washed
- 1 Small Onion Sliced
- 3 Tomatoes Washed and Diced
- 4 Tbsp. Olive Oil
- 1 ½ Tsp. Kosher Salt Or to taste
- 2 Tsp. Sugar
- 4 Tbsp. Tomato Paste
- 1 ¼ Cup Water More if needed
- Peel and wash Brussel Sprouts and Carrot. Next, slice the onions. Set aside. Cut Tomatoes as Macedonie or dicing the tomatoes in ¼-inch cubes.Heat the oil in a medium pan. Add the sliced onions, salt and sugar. Sauté the onions until they are caramelized.
- Add the carrots, and when the carrots are tender, add the Brussel Sprouts.Add tomatoes and tomato paste. Add the water, cover and simmer. Continue to cook until the Brussels Sprouts are cooked to al dente texture or desired softness. Serve over a bed a rice or enjoy as is.
- We recommend cutting in half or in quarters so they can cook evenly.
- Remove the outermost layers of the sprouts and cut off the bottom bit.
- You also want your carrots to be similar in size to the Brussels sprouts, or close to it so the cooking times are more similar.
Oh! my goodness! This looks simply wonderful, can’t wait to try! Thank you!
Thank you, Christine
This stew sounds heavenly to me, I am saving this for the upcoming weekend 🙂
Wonderful! Thank you, Julia.
This was so hearty and comforting! Can’t wait to make again! 🙂
Thank you very much Kristen.
Maria San Juan
Would love to make this! Thanks for sharing! Will definitely make this for my family!
Very glad to hear it Maria.
This recipe is so warm and comforting. It has become a go to recipe for us. Thanks for sharing.
Thank you Michelle.