Ingredients for Baby Carrots Brussels Sprouts Glazed With Brown Sugar And Pepper
- 1 pound baby carrots
- 1 pound Brussels sprouts
- 1 cup chicken stock
- 2 tablespoons unsalted butter
- 1/4 cup packed light brown sugar
- 1/2 teaspoon fresh ground pepper
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How to Make Baby Carrots Brussels Sprouts Glazed With Brown Sugar And Pepper
- Blanch 1 pound baby carrots in a large pot of boiling salted water until crisp-tender, about 4 minutes.
- Transfer carrots to a bowl of ice water using a slotted spoon to stop the cooking process.
- Return the water in the pot to a boil.
- Add 1 pound Brussels sprouts, trimmed and halved if large, and blanch until crisp-tender, about 5 minutes.
- Transfer Brussels sprouts to another bowl of ice water using a slotted spoon.
- Drain both carrots and Brussels sprouts thoroughly.
- **Optional:** Prepare ahead up to 1 day: chill the blanched vegetables separately after draining.
- In a heavy large skillet, bring 1 cup chicken stock, 2 tablespoons butter, and 1/4 cup packed light brown sugar to a boil, stirring until sugar dissolves.
- Boil until the sauce is reduced by half, about 7 minutes.
- **Optional:** Prepare ahead up to 6 hours: cool completely before reheating.
- If prepared ahead, return the sauce to a boil before continuing.
- Add the blanched carrots to the skillet and cook until almost tender and the sauce begins to coat them, shaking the pan occasionally, about 6 minutes.
- Add the blanched Brussels sprouts and 1/2 teaspoon black pepper (or to taste) and cook until heated through, stirring occasionally, about 4 minutes.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
67g
Fat
28g
Carbs
9g
