Baby Carrots Brussels Sprouts Glazed With Brown Sugar And Pepper

Total Time: 56 mins Preparation Time: 20 mins Cook Time: 36 mins

Ingredients

• Servings: 8
• 2 lbs baby carrots
• 2 lbs brussels sprouts, trimmed, cross cut in root ends
• 1 1/2 cups chicken stock
• 6 tablespoons unsalted butter (3/4 stick)
• 1/3 cup firmly packed light brown sugar
• 1 tablespoon fresh ground pepper

Recipe

• 1 blanch carrots in large pot of boiling salted water until crisp-tender, about 4 minutes.
• 2 transfer carrots to bowl of ice water using slotted spoon; return water to a boil.
• 3 add brussels sprouts and blanch until crisp-tender, about 5 minutes.
• 4 transfer to another bowl of ice water using slotted spoon.
• 5 can be prepared 1 day ahead. drain;chill.
• 6 bring stock, butter and sugar to boil in heavy large skillet, stirring until sugar disolves.
• 7 boil until reduced by half, about 7 minutes.
• 8 can be prepared 6 hours ahead. return to boil before continuing.
• 9 add carrots and cook until almost tender and sauce begins to coat,shaking pan occasionally, about 6 minutes.
• 10 add brussels sprouts and pepper (to taste) and cook until heated through, stirring occasionally, about 4 minutes.