Holiday Dinner Side Dish: Baby Carrots and Brussels Sprouts Glazed With Brown Sugar and Pepper
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.
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:
until crisp-tender, about 4 minutes.
boil in a heavy large skillet.
shaking pan occasionally, about 6 minutes.