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Glazed Carrots and Brussels Sprouts

Glazed Carrots and Brussels Sprouts

  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
Diane

Diane

I made this recipe for my mother's birthday over 20 years ago. Everyone loved the Brussels sprouts! Then I lost the recipe. Recently as I was going through my mother's recipe cards, I found the copy I made for her. I had forgotten what an attractive dish this is. It is as good as I remember and best of all, it still gets rave reviews!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 113 kcal
  • 6%
  • Fat:
  • 3.4 g
  • 5%
  • Carbs:
  • 19.1g
  • 6%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 206 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  1. Fill a large pot 3/4 full of water and bring to a rolling boil. Add Brussels sprouts and carrots, bring back to a boil, and cook vegetables until tender, 8 to 10 minutes. Drain.
  2. Heat butter in a saucepan over medium heat; cook and stir onion in the melted butter until tender, about 5 minutes. Add beef consomme, apple juice, cornstarch, lemon juice, brown sugar, and cloves. Cook, stirring often, until sauce is thickened, about 5 minutes. Fold Brussels sprouts and carrots into sauce.
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Reviews

JudiO
4

JudiO

1/11/2013

I have made this with both frozen and fresh brussels: definetely go with fresh!

Spry1
3

Spry1

1/13/2013

Wow everyone ate their Brussels sprouts! Will definitely make again!

Aliceof1derland
0

Aliceof1derland

7/9/2014

These weren't necessairly bad, but they weren't to my taste, and definitely not what I was expecting. While they are glazed, it was more of a savory glaze as opposed to a sweet glaze. I wasn't a fan but my husband loved. If I make this again, it will be in a small batch for him, and keep mine unglazed.

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