baby carrots and brussels sprouts glazed with brown sugar and pepper

Ingredients

• Servings: 8
• 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

Recipe

• 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.