Baby Carrots Brussels Sprouts Glazed With Brown Sugar and Pepper |
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Prep Time: 20 Minutes Cook Time: 36 Minutes |
Ready In: 56 Minutes Servings: 10 |
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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. 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.
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