Baby Carrots Brussels Sprouts Glazed With Brown Sugar and Pepper

Submitted 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."

 

• Ready In: 56mins
• Ingredients: 6
• Serves: 8-10

ingredients

• 2 lbs baby carrots
• 2 lbs Brussels sprouts, trimmed, cross cut in root ends
• 1 1⁄2 cups chicken stock
• 6 tablespoons unsalted butter (3/4 stick)
• 1⁄3 cup firmly packed light brown sugar
• 1 tablespoon fresh ground pepper

directions

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.

Reviews

[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.