Baby Carrots Brussels Sprouts Glazed With Brown Sugar and Pepper

• 2 lbs baby carrots
• 2 lbs Brussels sprouts, trimmed, cross cut in root ends
• 1 12 cups chicken stock
• 6 tablespoons unsalted butter (3/4 stick)
• 13 cup firmly packed light brown sugar
• 1 tablespoon fresh ground pepper

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.
6. Drain;chill.
7. Bring stock, butter and sugar to boil in heavy large skillet, stirring until sugar disolves.
8. Boil until reduced by half, about 7 minutes.
9. Can be prepared 6 hours ahead.
10. Return to boil before continuing.
11. Add carrots and cook until almost tender and sauce begins to coat,shaking pan occasionally, about 6 minutes.
12. Add brussels sprouts and pepper (to taste) and cook until heated through, stirring occasionally, about 4 minutes.

carrots, brussels, chicken stock, unsalted butter, brown sugar, fresh ground pepper

Taken from www.food.com/recipe/baby-carrots-brussels-sprouts-glazed-with-brown-sugar-and-pepper-337948 (may not work)