Brussels Sprouts and Baby Carrots Glazed with Brown Sugar and Pepper Recipe

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.