英式 黑椒 糖燒 孢子甘藍 胡蘿蔔。各種維生素啊哇塞。
孢子甘藍 10個, 胡蘿蔔 2根, 鹽 1-2小勺, 糖 1-2大勺, 雞湯 350ml（可以用那種固體的沖）, 黃油（我不想長胖所以我用了一點蔬菜橄欖油+兩勺奶粉代替）, 黑椒 1小勺
1鍋里放水，加鹽，煮沸
2放入劃好十字花的孢子甘藍煮一分鐘
3加入切好片的胡蘿蔔兩個一起煮四分鐘
4撈出來（湯可以用來沖固體雞湯塊兒）（瞧瞧小甘藍寶寶們多可愛啊）
5把雞湯、黃油（或者別的油+奶）、糖放入鍋中，熬到只剩一半
6如果用了奶粉的話 把奶沫撈出去
7放入胡蘿蔔和甘藍 收汁
8如果汁太多了 菜也吸進味兒了 就把湯倒出來做一道湯喝。。。
9都撈出來 撒黑椒粉
10吃！
我的做法跟原菜譜還是差別挺大的 大家可以試一下原菜譜
附原菜譜：
【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.
來源：http://allrecipes.co.uk/recipe/13450/glazed-carrots-and-brussel-sprouts.aspx