Carrots And Brussel Sprouts W/Brown Sugar

Recipe Ingredients

2 lbs	908g / 32oz	Baby carrots - peel
2 lbs	908g / 32oz	Brussel sprouts - trim
1 1/2 cups	355ml	Chicken stock
6 tablespoons	90ml	Butter
1/2 cup	80g / 2.8oz	Light brown sugar - lightly

Recipe Instructions

1 tablespoon fresh ground pepper 1/2 teaspoon salt

Blanch the carrots in a large pot of boiling water until crisp-tender, about 4 minutes. With a slotted spoon, remove the carrots and put them in a bowl of ice water. Return the water to a boil and add the brussel sprouts and blanch until crisp-tender, about 5 minutes.

Transfer to another bowl of water. When carrots and brussel sprouts are cool, drain. Bring the stock, butter and sugar to a boil in a large, heavy skillet, stirring until the sugar dissolves. Add the carrots and cook for 5 to 6 minutes, stirring gently to coat the carrots with the sauce. Add the brussel sprouts, pepper and salt and cook for several minutes, stirring gently to coat. Serve immediately.

Source:
Marcelle Bienvenu, The Times- Picayune, NOLA.

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