英式 黑椒 糖烧 孢子甘蓝 胡萝卜。各种维生素啊哇塞。
孢子甘蓝 10个, 胡萝卜 2根, 盐 1-2小勺, 糖 1-2大勺, 鸡汤 350ml（可以用那种固体的冲）, 黄油（我不想长胖所以我用了一点蔬菜橄榄油+两勺奶粉代替）, 黑椒 1小勺
1锅里放水，加盐，煮沸
2放入划好十字花的孢子甘蓝煮一分钟
3加入切好片的胡萝卜两个一起煮四分钟
4捞出来（汤可以用来冲固体鸡汤块儿）（瞧瞧小甘蓝宝宝们多可爱啊）
5把鸡汤、黄油（或者别的油+奶）、糖放入锅中，熬到只剩一半
6如果用了奶粉的话 把奶沫捞出去
7放入胡萝卜和甘蓝 收汁
8如果汁太多了 菜也吸进味儿了 就把汤倒出来做一道汤喝。。。
9都捞出来 撒黑椒粉
10吃！
我的做法跟原菜谱还是差别挺大的 大家可以试一下原菜谱
附原菜谱：
【Glazed Carrots and Brussel Sprouts】
Ingredients
Serves: 8
900g baby carrots 900g Brussels sprouts, trimmed and scored 350ml chicken stock 90g butter 75g dark brown soft sugar 1 tablespoon ground black pepper
Preparation method Prep: 10 mins | Cook: 30 mins 1. Blanch carrots in a large pot of boiling salted water until crisp-tender, about 4 minutes. Transfer carrots to bowl of ice water using slotted spoon. Return water to the boil. Add sprouts and blanch until crisp-tender, about 5 minutes. Transfer to another bowl of ice water. Drain vegetables and refrigerate if making ahead. 2. Bring stock, butter and dark brown soft sugar to the boil in a heavy large frying pan. Stir until sugar dissolves. Boil until reduced by half, about 7 minutes. Can be prepared 6 hours ahead; return to the boil before continuing. Add carrots. Cook until almost tender and sauce begins to coat, shaking pan occasionally, about 6 minutes. Add Brussels sprouts and pepper. Cook until heated through, stirring occasionally, about 4 minutes.
来源：http://allrecipes.co.uk/recipe/13450/glazed-carrots-and-brussel-sprouts.aspx