Food recipes
Baby Carrots Brussels Sprouts Glazed With Brown Sugar and Pepper
Baby Carrots Brussels Sprouts Glazed With Brown Sugar and Pepper Ingredients: carrots, raw brussels sprouts, raw soup, chicken broth or bouillon, dry butter, without salt sugars, brown spices, pepper, black Directions...
Baby Carrots Brussels Sprouts Glazed With Brown Sugar and Pepper
Ingredients:
carrots, raw
brussels sprouts, raw
soup, chicken broth or bouillon, dry
butter, without salt
sugars, brown
spices, pepper, black
Directions:
Blanch carrots in 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 a boil.
Add brussels sprouts and blanch until crisp-tender, about 5 minutes.
Transfer to another bowl of ice water using slotted spoon.
Can be prepared 1 day ahead.
Drain;chill.
Bring stock, butter and sugar to boil in heavy large skillet, stirring until sugar disolves.
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 brussels sprouts and pepper (to taste) and cook until heated through, stirring occasionally, about 4 minutes.
Ingredients:
carrots, raw
brussels sprouts, raw
soup, chicken broth or bouillon, dry
butter, without salt
sugars, brown
spices, pepper, black
Directions:
Blanch carrots in 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 a boil.
Add brussels sprouts and blanch until crisp-tender, about 5 minutes.
Transfer to another bowl of ice water using slotted spoon.
Can be prepared 1 day ahead.
Drain;chill.
Bring stock, butter and sugar to boil in heavy large skillet, stirring until sugar disolves.
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 brussels sprouts and pepper (to taste) and cook until heated through, stirring occasionally, about 4 minutes.