"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!" — Diane
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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!
Wow everyone ate their Brussels sprouts! Will definitely make again!
The carrots were good, but the brussel sprouts were just ok. I'd make this again with just the carrots
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.
* 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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