Brussels Sprouts and Baby Carrots Glazed with Brown Sugar and Pepper recipe

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Ingredients

2 pounds baby carrots
2 pounds Brussels sprouts, trimmed and scored
1 ½ cups chicken broth
6 tablespoons butter
⅓ cup packed brown sugar
1 tablespoon ground black pepper

Nutrition Info

208.4 calories
carbohydrate: 29.1 g
cholesterol: 22.9 mg
fat: 9.4 g
fiber: 7.8 g
protein: 5.7 g
saturatedFat: 5.6 g
servingSize: -
sodium: 323.1 mg
sugar: 16.9 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

8 servings

Recipe Note

The vegetables can be prepared the day before, and the glaze can be prepared up to 6 hours in advance. The dish can then be completed in a few minutes while the turkey is resting. It all looks so effortless.

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