Glazed Baby Carrots and Brussels Sprouts
List of Ingredients
2 LB. baby carrots, peeled
2 LB. Brussels sprouts, trimmed, cross cut in root ends
1 1/2 C chicken stock
3/4 stick butter
1/3 C firmly packed light brown sugar
1/2 TBS freshly ground pepper (or less if you prefer)
Recipe
Blanch carrots in large pot of boiling water until crisp-tender, about 5 minutes. Transfer to bowl of ice
water using slotted spoon. Return water to boil, add Brussels sprouts and blanch until crisp-tender,
about 5 minutes. Transfer to another bowl of ice water. (Can be prepared a day ahead. Drain, chill.)
Bring stock, butter and sugar to boil in heavy large skillet, stirring until sugar dissolves. Boil until
reduced by half, about 7 minutes. (Can be prepared 6 hours ahead. Return to boil before continuing.)Add carrots and cook until almost tender and sauce begins to coat, shaking pan occasionally, about 6 minutes. Add sprouts and pepper and cook until heated through, stirring occasionally, about 4 minutes.
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