Glazed Carrots and Brussels Sprouts

Glazed Carrots and Brussels Sprouts

4 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
Diane
Recipe by  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

Adjust Servings

Original recipe yields 8 servings

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 (4)

Rate This Recipe
JudiO
4

JudiO

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

Spry1
3

Spry1

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

J. Whitcomb
0

J. Whitcomb

The carrots were good, but the brussel sprouts were just ok. I'd make this again with just the carrots

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Nutrition

Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet

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Baby Carrots And Brussels Sprouts Glazed With Brown Sugar and Pepper