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Tasty Recipes Glazed Carrots and Brussels Sprouts

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Glazed Carrots and Brussels Sprouts

"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!"

Ingredients :

  • 1 2/3 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®)
  • 1/3 cup apple juice
  • 2 tablespoons cornstarch
  • 2 teaspoons lemon juice
  • 1 tablespoon brown sugar
  • 2 pinches ground cloves, or to taste

Instructions :

Prep : 15M Cook : 8M Ready in : 35M
  • 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.

Notes :

  • If Brussels sprouts are large, score an X into each stem.
  • Two 10-ounce packages of frozen Brussels sprouts may be used instead of fresh. Baby carrots may be used instead of cut carrots.

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