Baby Carrots Brussels Sprouts Glazed With Brown Sugar and Pepper

READY IN: 56mins
Recipe by Leslie in Texas

This recipe comes from a November 1987 issue of Bon Appetit featuring a "Creole Thanksgiving". You may want to adjust the amount of pepper for your own personal preferances.

Top Review by DrGaellon

Good idea, not well executed. 3 stars as written, 4 after I tweaked it. Cut broth to 1/2 cup, butter to 4 tbsp, increased sugar to 3/4 c, cut pepper to 1 tsp, added 1/4 tsp ground ginger and 1/4 tsp ground mustard. Blanched carrots and sprouts together for 8 minutes, then drained well and added directly to sauce, where they cooked, covered, another 20 minutes until tender.

Ingredients Nutrition


  1. Blanch carrots in large pot of boiling salted water until crisp-tender, about 4 minutes.
  2. Transfer carrots to bowl of ice water using slotted spoon; return water to a boil.
  3. Add brussels sprouts and blanch until crisp-tender, about 5 minutes.
  4. Transfer to another bowl of ice water using slotted spoon.
  5. Can be prepared 1 day ahead. Drain;chill.
  6. Bring stock, butter and sugar to boil in heavy large skillet, stirring until sugar disolves.
  7. Boil until reduced by half, about 7 minutes.
  8. Can be prepared 6 hours ahead. Return to boil before continuing.
  9. Add carrots and cook until almost tender and sauce begins to coat,shaking pan occasionally, about 6 minutes.
  10. Add brussels sprouts and pepper (to taste) and cook until heated through, stirring occasionally, about 4 minutes.

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