Glazed Carrots and Brussels Sprouts Recipe -
Glazed Carrots and Brussels Sprouts Recipe
  • READY IN 35 mins

Glazed Carrots and Brussels Sprouts

Recipe by  

"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 Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    35 mins


  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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  • Cook's Note:
  • 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.

Reviews More Reviews

Most Helpful Positive Review
Jan 11, 2013

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

Most Helpful Critical Review
Jan 01, 2015

I made this exactly as written, except I cooked the sprouts and carrots separately because I thought the carrots would take longer--which they did. Although the dish looked very colorful and attractive with its glossy glaze, I didn't like the flavor. Too strong a clove flavor, but I also didn't enjoy the beef broth-apple combination.


8 Ratings

Jan 13, 2013

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

Apr 21, 2014

I made this for easter this year and they were delish!! The only thing I did differently is I roasted the carrots and the brussel sprouts instead of boiling them. I will definately make this again!

Mar 07, 2013

The sauce was a little thick, so I thinned it out with a little more apple juice and another good squeeze of lemon. Made exactly as written, tasted, and then added a little more cloves to suit our tastes. We love fresh brussels sprouts, so I'm always looking for new recipes; this was a nice change of pace.

Jul 09, 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.

May 12, 2013

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


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  • Calories
  • 113 kcal
  • 6%
  • Carbohydrates
  • 19.1 g
  • 6%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 3.4 g
  • 5%
  • Fiber
  • 5.3 g
  • 21%
  • Protein
  • 4.2 g
  • 8%
  • Sodium
  • 206 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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