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.

• Calories: 208 Calories

Ingredients

• 6 tablespoons butter
• ⅓ cup packed brown sugar
• 1 ½ cups chicken broth
• 2 pounds baby carrots
• 2 pounds Brussels sprouts, trimmed and scored
• 1 tablespoon ground black pepper

Recipe Instructions

Step 1

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.

Step 2

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.