Glazed Carrots and Brussels Sprouts recipe
All Recipes Side Dish Vegetables Carrots Glazed Carrot Recipes
Ingredients
- 1 ⅔ 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®) ⅓ cup apple juice 2 tablespoons cornstarch 2 teaspoons lemon juice 1 tablespoon brown sugar 2 pinches ground cloves, or to taste
Nutrition Info
- 113.1 caloriescarbohydrate: 19.1 gcholesterol: 7.6 mgfat: 3.4 gfiber: 5.3 gprotein: 4.2 gsaturatedFat: 2 gservingSize: -sodium: 206.5 mgsugar: 7.7 gtransFat: : -unsaturatedFat: : -
Directions Glazed Carrots and Brussels Sprouts
Directions
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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.