Glazed Carrots and Brussels Sprouts Recipe - Allrecipes.com
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
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  • PREP

    15 mins
  • COOK

    20 mins
  • READY IN

    35 mins

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.
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Footnotes

  • 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.
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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
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.

 

7 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.

 
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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Nutrition

  • 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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