New this month
Get the Allrecipes magazine

Glazed Carrots and Brussels Sprouts

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!"
Added to shopping list. Go to shopping list.

Ingredients

35 m servings 113 cals
Original recipe yields 8 servings

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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

Similar recipes

Reviews

Read all reviews 8
  1. 10 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
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...

Most helpful
Most positive
Least positive
Newest

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