Baby Carrots And Brussels Sprouts Glazed With Brown Sugar and Pepper

A great side dish for holiday meals because you can make ahead and just add finishing touches at the last minute.

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

 

Direction for Blanching  Carrots and Brussel Sprouts:

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.
Sauce and Vegetables Directions:
 
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. ( if making ahead stop here, if will last well for about 6 hours)
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.

 

 

Jeanette LaPorte

Jeanette LaPorte

Christmas Section Editor at Families Online Magazine
I love everything about Christmas and I hope you do too!
Jeanette LaPorte

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