Glazed Baby Carrots And Brussel Sprouts Recipe

• 2 pound baby carrots, peeled
• 2 pound brussels sprouts, trimmed, cross cut in root ends
• 1 1/2 c. chicken stock
• 6 tbsp. butter
• 1/3 c. firmly packed light brown sugar
• 1 tbsp. freshly grnd pepper

1. Blanch carrots in large pot of boiling salted water till crisp-tender, about 4 min.
2. Transfer carrot bowl of ice water (cool water ok).
3. Return water to boil.
4. Add in brussels sprouts and blanch till crisp-tender, about 5 min.
5. Transfer to another bowl of ice water.
6. Can be prepared 1 day ahead.
7. Drain; chill.
8. Bring stock, butter, and sugar to boil in heavy large skillet, stirring till sugar dissolves.
9. Boil till reduce by half, about 7 min.
10. (Can be prepared 6 hrs ahead.
11. Return to boil before continuing.)
12. Add in carrots and cook till almost tender and sauce begins to coat, add in brussel sprouts and cook till heated through.

carrots, brussels sprouts, chicken stock, butter, brown sugar, freshly grnd pepper

Taken from cookeatshare.com/recipes/glazed-baby-carrots-and-brussel-sprouts-59684 (may not work)