Brussels Sprouts and Baby Carrots Glazed with Brown Sugar and Pepper You Have To Try

A delicious Recipes is actually desired by everyone, just because a delicious Recipes may be the beginning of your happy family. Consequently for you personally housewives, create scrumptious, delicious and healthful dishes. If you're after a Recipes or menu for Brussels Sprouts and Baby Carrots Glazed with Brown Sugar and Pepper, you've discovered it, listed below are available thousands of delicious food selection food, the Brussels Sprouts and Baby Carrots Glazed with Brown Sugar and Pepper recipes is among the favorite menus with this blog.

Brussels Sprouts and Baby Carrots Glazed with Brown Sugar and Pepper

"The vegetables can be prepared the day before, and the glaze can be prepared up to 6 hours in advance. The dish can then be completed in a few minutes while the turkey is resting. It all looks so effortless."

Ingredients :

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

Instructions :

Prep :	Cook : 8M	Ready in :

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.

Notes :

If this Brussels Sprouts and Baby Carrots Glazed with Brown Sugar and Pepper recipe fits your family's flavour, please share, remark and bookmark this web site, so others know very well what you know. Many thanks for the go to here!