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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1 2/3 pounds
Brussels sprouts, trimmed
carrots, cut into 1-inch pieces
1 (10.5 ounce) can
condensed beef consomme (such as Campbell's®)
ground cloves, or to taste
I have made this with both frozen and fresh brussels: definetely go with fresh!
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.
Wow everyone ate their Brussels sprouts! Will definitely make again!
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!
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.
The carrots were good, but the brussel sprouts were just ok. I'd make this again with just the carrots
* Percent Daily Values are based on a 2,000 calorie diet.
Glazed Carrots and Brussels Sprouts
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 31
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