Recipe Baby Carrots And Brussels Sprouts Glazed With Brown Sugar and Pepper (Christmas)

Required Ingredients:

• 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

Preparing/Cooking:

• 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.

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