Glazed Carrots and Brussels Sprouts Sauté

table carrots in bulk

It’s easy and delicious to make food choices depending on what is being harvested now. Eating seasonally means you get the freshest produce with the smallest impact on the environment. Try this carrot-and-Brussels saute and taste how sweet these carrots get!

1 pound carrots, cut into 1-inch pieces
1 pound cleaned Brussels sprouts
3/4 cup chicken or veggie broth
3 tablespoons butter
1/4 cup brown sugar
1 teaspoon apple cider vinegar
1/4 teaspoon salt
1 teaspoon ground black pepper

Blanch carrots in salted water for about 4 minutes. Remove and cool. Blanch sprouts for about 5 minutes. Drain and hold separately. Refrigerate if making ahead.

Bring stock, butter, brown sugar, vinegar and salt to a boil and stir until sugar dissolves and mixture is reduced to about half. Add carrots and shake pan to coat them. Cook for about 6 minutes. Add the sprouts and pepper and cook 4 minutes more, stirring or shaking until all is coated thoroughly. Serve immediately.