Glazed Carrots and Brussels Sprouts4 Reviews
- Prep: 15 min
- Cook: 20 min
- Ready In: 35 min
“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!” - by Diane
Original recipe yields 8 servings
- 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.
- 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.
Amount Per Serving (8 total)
- 113 cal
- 3.4 g
- 19.1 g
Based on a 2,000 calorie diet
Reviews (4)Rate This Recipe
"I have made this with both frozen and fresh brussels: definetely go with fresh!..." See more"
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