Baby Carrots And Brussels Sprouts Glazed With Brown Sugar and Pepper

Name: Baby Carrots And Brussels Sprouts Glazed With Brown Sugar and Pepper
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 907 grams baby carrots; 79 milliliters packed brown sugar; 907 grams Brussels sprouts, trimmed and scored; 6 Tbsps butter; 355 milliliters chicken broth; 1 Tbsp ground black pepper

Need a gluten free and vegetarian side dish? Baby Carrots And Brussels Sprouts Glazed With Brown Sugar and Pepper could be an outstanding recipe to try. One portion of this dish contains around 5g of protein, 9g of fat, and a total of 203 calories. This recipe serves 8. This recipe covers 22% of your daily requirements of vitamins and minerals. Head to the store and pick up butter, brown sugar, brussels sprouts, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Blanch carrots in a large pot of boiling salted water until crisp-tender, about 4 minutes.

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Carrot

Water

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Pot

Transfer carrots to bowl of ice water using slotted spoon. Return water to boil.

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Water

Carrot

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Slotted Spoon

Bowl

Add sprouts and blanch until crisp-tender, about 5 minutes.

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Sprouts

Transfer to another bowl of ice water.

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Water

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Bowl

Drain vegetables, and refrigerate if making ahead.

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Vegetable

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.

Ingredients you will need

Brown Sugar