2 lb. baby carrots, peeled
2 lb. brussels sprouts, trimmed, cross cut in root ends
1 1/2 c. chicken stock
6 tbsp. butter
1/3 c. firmly packed light brown sugar
1 tbsp. freshly ground pepper

Blanch carrots in large pot of boiling salted water until crisp-tender, about 4 minutes. Transfer carrot bowl of ice water (cold water ok). Return water to boil. Add brussels sprouts and blanch until crisp-tender, about 5 minutes. Transfer to another bowl of ice water. Can be prepared 1 day ahead. Drain; chill.

Bring stock, butter, and sugar to boil in heavy large skillet, stirring until sugar dissolves. Boil until reduce by half, about 7 minutes. (Can be prepared 6 hours ahead. Return to boil before continuing.) Add carrots and cook until almost tender and sauce begins to coat, add brussel sprouts and cook until heated through.