1. Place a 2 qt. sauce pan on the stove with 1 1/2 quarts of water and 1 teaspoon of salt, bring to a boil

2. Peel and cut carrots into 1/4 inch half-moon cuts.

3. Slightly trim the core and cut an 'X' in the core of each brussels sprout. Set sprouts aside.

4. Place the carrots in boiling water for 4 minutes. Take out with slotted spoon and rinse with cold water to stop the cooking. Set aside.

5. Place the Brussels sprouts in boiling water for 5 minutes. Take out with slotted spoon and rinse with cold water to stop the cooking. Set aside.

6. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 8 to 10 minutes; drain and cool on paper towels. Crumble.

7. Heat 2 teaspoon butter in a large skillet over medium heat; cook and stir garlic and fennel seed until light golden brown, 1 to 2 minutes. Add the brussels sprouts and carrots, the stir in chicken stock, brown,sugar.salt, and black pepper (Note- Step 7 and 8 should only take 4 minutes tops enough to bring the sauce together and make the vegetable hot.)

8. Stir remaining 2 teaspoons butter into Brussels sprouts mixture until melted. Mix in bacon and serve

Note- You can adjust the brown sugar and pepper. Adding some bacon fat also taste good :)