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Add a photoServings: 6
Ingredients
- 2 pound baby carrots, peeled
- 2 pound brussels sprouts, trimmed, cross cut in root ends
- 1 1/2 c. chicken stock
- 6 tbsp. butter
- 1/3 c. firmly packed light brown sugar
- 1 tbsp. freshly grnd pepper
Directions
- Blanch carrots in large pot of boiling salted water till crisp-tender, about 4 min. Transfer carrot bowl of ice water (cool water ok). Return water to boil. Add in brussels sprouts and blanch till crisp-tender, about 5 min. Transfer to another bowl of ice water. Can be prepared 1 day ahead. Drain; chill.
- Bring stock, butter, and sugar to boil in heavy large skillet, stirring till sugar dissolves. Boil till reduce by half, about 7 min. (Can be prepared 6 hrs ahead. Return to boil before continuing.) Add in carrots and cook till almost tender and sauce begins to coat, add in brussel sprouts and cook till heated through.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 373g | |
| Recipe makes 6 servings | |
| Calories 267 | |
| Calories from Fat 107 | 40% |
| Total Fat 12.22g | 15% |
| Saturated Fat 7.44g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 331mg | 14% |
| Potassium 968mg | 28% |
| Total Carbs 37.56g | 10% |
| Dietary Fiber 10.1g | 34% |
| Sugars 22.06g | 15% |
| Protein 6.41g | 10% |
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