Baby Carrots And Brussels Sprouts Glazed With Brown Sugar And Pepper 77 Food

BROWN SUGAR BRUSSELS SPROUTS

Steps:

• Steam the Brussels sprouts over boiling water until tender, about 10-15 minutes.
• Heat oil and garlic over medium-high heat until fragrant, being careful not to burn.
• Add Brussels sprouts, lemon juice, red pepper flakes, and salt; stirring until they begin to brown, about 5 minutes.
• Add balsamic vinegar and brown sugar, stir for a minute and remove from heat.
• Serve immediately.

BABY CARROTS AND BRUSSELS SPROUTS GLAZED WITH BROWN SUGAR AND PEPPER

Steps:

• 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.

BABY CARROTS BRUSSELS SPROUTS GLAZED WITH BROWN SUGAR AND PEPPER

Steps:

• 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.