Baby Carrots And Brussels Sprouts Glazed With Brown Sugar And Pepper
Serves: 2
Jacklyn McClure
1 January 1970
Based on User reviews:
47
Spice
52
Sweetness
42
Sourness
38
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
910 g
Baby Carrots1.5 cups
Chicken Broth6 tbsps
Butter1 cup
Brown Sugar (packed)1 tbsp
Ground Black PepperDirections:
1
Blanch carrots in a large pot of boiling salted water until crisp-tender, about 4 minutes
2
Transfer carrots to bowl of ice water using slotted spoon
3
Return water to boil
4
Add sprouts and blanch until crisp-tender, about 5 minutes
5
Transfer to another bowl of ice water
6
Drain vegetables, and refrigerate if making ahead
7
Bring stock, butter or margarine, and brown sugar to a boil in a heavy large skillet
8
Stir until sugar dissolves
9
Boil until reduced by half, about 7 minutes
10
Can be prepared 6 hours ahead; return to boil before continuing
11
Add carrots
12
Cook until almost tender and sauce begins to coat, shaking pan occasionally, about 6 minutes
13
Add Brussels sprouts and pepper
14
Cook until heated through, stirring occasionally, about 4 minutes