Glazed Carrots and Brussels Sprouts recipe

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Ingredients

1 ⅔ pounds Brussels sprouts, trimmed
1 pound carrots, cut into 1-inch pieces
2 tablespoons butter
2 tablespoons chopped onion
1 (10.5 ounce) can condensed beef consomme (such as Campbell's®)
⅓ cup apple juice
2 tablespoons cornstarch
2 teaspoons lemon juice
1 tablespoon brown sugar
2 pinches ground cloves, or to taste

Nutrition Info

113.1 calories
carbohydrate: 19.1 g
cholesterol: 7.6 mg
fat: 3.4 g
fiber: 5.3 g
protein: 4.2 g
saturatedFat: 2 g
servingSize: -
sodium: 206.5 mg
sugar: 7.7 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

8 servings

Recipe Note

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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