Carrots and brussel sprouts w/brown sugar

 
                 Carrots and Brussel Sprouts W/brown Sugar
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Vegetables                       Wrv
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----WALDINE VAN GEFFEN VGHC42A-----
    2      pounds        Baby carrots -- peel
    2      pounds        Brussel sprouts -- trim
    1 1/2  cups          Chicken stock
    6      tablespoons   Butter
      1/2  cup           Light brown sugar -- lightly
 					
    1      tablespoon    Fresh ground pepper
      1/2  teaspoon      Salt
 
 Blanch the carrots in a large pot of boiling water until crisp-tender,
 about 4 minutes. With a slotted spoon, remove the carrots and put them
 in a bowl of ice water. Return the water to a boil and add the brussel
 sprouts and blanch until crisp-tender, about 5 minutes. Transfer to
 another bowl of water. When carrots and brussel sprouts are cool, drain.
 Bring the stock, butter and sugar to a boil in a large, heavy skillet,
 stirring until the sugar dissolves. Add the carrots and cook for 5 to 6
 minutes, stirring gently to coat the carrots with the sauce. Add the
 brussel sprouts, pepper and salt and cook for several minutes, stirring
 gently to coat. Serve immediately. Source:
 Marcelle Bienvenu, The Times- Picayune, NOLA.
 
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