I made this as a veggie to go along with our dinner today. I also made the sweet potato casserole that I had posted on here earlier this month! I am really impressed with this recipe and will definitely make it again! My Momma and I LOVE Brussel Sprouts...Her more than me, but I would've never thought to do them this way. They turned out fantastically.
(I must apologize for not having pictures of what you need. My camera decided to quit working all together this weekend!) :-)
GLAZED BABY CARROTS & BRUSSEL SPROUTS:
INGREDIENTS:
2 Lbs. baby carrots
2 Lbs. Brussels sprouts, trimmed and scored
1 1/2 C. Chicken broth
6 Tbsp. Butter
1/3 C. Packed Brown Sugar
1 Tbsp. Black Pepper
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.
I did blanch the veggies last night and kept them in the fridge to complete the process after church this morning. I WILL make these again!!!
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