CATEGORIES
Winter

Baby Carrots And Brussels Sprouts Glazed With Brown Sugar and Pepper

Prep:
0 m
Cook:
0 m
Ready in:
0 m
Yum
Christmas: Baby Carrots And Brussels Sprouts Glazed With Brown Sugar and Pepper
Save
Print it Pin
Share
INGREDIENTS
baby carrots
Brussels sprouts, trimmed and scored
chicken broth
butter
packed brown sugar
ground black pepper
DIRECTIONS
  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 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 or margarine, and brown sugar to a boil in a heavy large skillet. Stir until sugar dissolves. Boil until reduced by half, about 7 minutes. Can be prepared 6 hours ahead; return to 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.
Review
You might also like