Recipe: Baby Carrots and Brussels Sprouts Glazed with Brown Sugar and Pepper

Baby Carrots and Brussels Sprouts Glazed with Brown Sugar and Pepper
alt.cooking-chien/Christine L. (2000)

The vegetables can be prepared the day before, and the glaze can be prepared up to 6 hours in advance. The dish can then be completed in a few minutes.

2 pounds baby carrots
2 pounds Brussels sprouts, trimmed and scored
1 1/2 cups chicken broth
6 tablespoons butter
1/3 cup packed brown sugar
1 tablespoon ground black pepper

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.

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.