Baby Carrots And Brussels Sprouts Glazed With Brown Sugar and Pepper

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. Originally submitted to ThanksgivingRecipe.com.

Rated 4.2 from 82 votes

Prep Time

Total Time

Servings

8 servings

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

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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.

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.

Baby Carrots And Brussels Sprouts Glazed With Brown Sugar and Pepper

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