Baby Carrots Brussels Sprouts Glazed With Brown Sugar and Pepper

1. 1

   Blanch carrots in large pot of boiling salted water until crisp-tender, about 4 minutes.

2. 2

   Transfer carrots to bowl of ice water using slotted spoon; return water to a boil.

3. 3

   Add brussels sprouts and blanch until crisp-tender, about 5 minutes.

4. 4

   Transfer to another bowl of ice water using slotted spoon.

5. 5

   Can be prepared 1 day ahead.

6. 6

   Drain;chill.

7. 7

   Bring stock, butter and sugar to boil in heavy large skillet, stirring until sugar disolves.

8. 8

   Boil until reduced by half, about 7 minutes.

9. 9

   Can be prepared 6 hours ahead.

10. 10

    Return to boil before continuing.

11. 11

    Add carrots and cook until almost tender and sauce begins to coat,shaking pan occasionally, about 6 minutes.

12. 12

    Add brussels sprouts and pepper (to taste) and cook until heated through, stirring occasionally, about 4 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.