About this recipe:A delicious side dish made with Brussel sprouts. Brussel sprouts and baby carrots are cooked, then coated in a butter and brown sugar glaze. Serve at your next Sunday lunch.
900g baby carrots
900g Brussels sprouts, trimmed and scored
350ml chicken stock
75g dark brown soft sugar
1 tablespoon ground black pepper
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Method Prep:10min › Cook:30min › Ready in:40min
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 the 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 and dark brown soft sugar to the boil in a heavy large frying pan. Stir until sugar dissolves. Boil until reduced by half, about 7 minutes. Can be prepared 6 hours ahead; return to the 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.