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Baby Carrots Brussels Sprouts Glazed With Brown Sugar and Pepper

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“This recipe comes from a November 1987 issue of Bon Appetit featuring a "Creole Thanksgiving". You may want to adjust the amount of pepper for your own personal preferances.”

Ingredients Nutrition


  1. Blanch carrots in large pot of boiling salted water until crisp-tender, about 4 minutes.
  2. Transfer carrots to bowl of ice water using slotted spoon; return water to a boil.
  3. Add brussels sprouts and blanch until crisp-tender, about 5 minutes.
  4. Transfer to another bowl of ice water using slotted spoon.
  5. Can be prepared 1 day ahead. Drain;chill.
  6. Bring stock, butter and sugar to boil in heavy large skillet, stirring until sugar disolves.
  7. Boil until reduced by half, about 7 minutes.
  8. Can be prepared 6 hours ahead. Return to boil before continuing.
  9. Add carrots and cook until almost tender and sauce begins to coat,shaking pan occasionally, about 6 minutes.
  10. Add brussels sprouts and pepper (to taste) and cook until heated through, stirring occasionally, about 4 minutes.

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