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Glazed Carrots and Brussels Sprouts

Rated as 3.9 out of 5 Stars

"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

35 m servings 113 cals
Original recipe yields 8 servings

Directions

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  • Prep

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  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.

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.

Nutrition Facts


Per Serving: 113 calories; 3.4 g fat; 19.1 g carbohydrates; 4.2 g protein; 8 mg cholesterol; 206 mg sodium. Full nutrition

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Reviews

Read all reviews 8
  1. 10 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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

Most helpful critical review

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...

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

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

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...

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 aga...

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 ...

I made this recipe just as written except I didn't have lemon juice so I substituted lemonade. I used multicolored carrots and fresh Brussels Sprouts. The vegetables cooked perfect to my liking,...

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 at...

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