Name: Glazed Carrots and Brussels Sprouts
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Brussels sprouts, trimmed - 1 ⅔ pounds; Carrots, cut into 1-inch pieces - 1 pound; Butter - 2 tablespoons; Chopped onion - 2 tablespoons; Condensed beef consomme (such as Campbell's®) - 1 (10.5 ounce) can; Apple juice - ⅓ cup; Cornstarch - 2 tablespoons; Lemon juice - 2 teaspoons; Brown sugar - 1 tablespoon; Ground cloves, or to taste - 2 pinches

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Glazed Carrots and Brussels Sprouts

1. Brussels sprouts, trimmed - 1 ⅔ pounds

2. Carrots, cut into 1-inch pieces - 1 pound

3. Butter - 2 tablespoons

4. Chopped onion - 2 tablespoons

5. Condensed beef consomme (such as Campbell's®) - 1 (10.5 ounce) can

6. Apple juice - ⅓ cup

7. Cornstarch - 2 tablespoons

8. Lemon juice - 2 teaspoons

9. Brown sugar - 1 tablespoon

10. Ground cloves, or to taste - 2 pinches

How to cook deliciously - Glazed Carrots and Brussels Sprouts

1. Stage

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. Stage

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.