Glazed Carrots And Brussel Sprouts
ready in: under 30 minutes
recipe id: 30811
cook method: stovetop
photo by: Gary Jagels
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2 pounds baby carrots, peeled
2 pounds Brussels sprouts, trimmed
1 1/2 cup chicken broth
6 tablespoons butter
1/3 cup brown sugar
1 tablespoon 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.
nutritionNutritional data has not been calculated yet.
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