Baby Carrots And Brussels Sprouts Glazed With Brown Sugar and Pepper

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

Directions
1 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.
2 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.