Baby Carrots Brussels Sprouts Glazed With Brown Sugar And Pepper

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This recipe comes from a november 1987 issue of bon appetit featuring a creole thanksgiving". You may want to adjust the amount of pepper for your own personal preferances."

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Steps

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

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Transfer carrots to bowl of ice water using slotted spoon.

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Return water to a boil.

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

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Transfer to another bowl of ice water using slotted spoon.

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Can be prepared 1 day ahead.

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Drain.

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Chill.

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

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Boil until reduced by half , about 7 minutes.

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Can be prepared 6 hours ahead.

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Return to boil before continuing.

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

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

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Ingredients

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baby carrots, brussels sprouts, chicken stock, unsalted butter, light brown sugar, fresh ground pepper