How to Make Glazed Carrots and Brussels Sprouts - A Step-by-Step Guide

Glazed carrots and Brussels sprouts is a delightful and nutritious side dish that adds a burst of color and flavor to any meal. This recipe combines the natural sweetness of carrots with the earthy and slightly nutty flavor of Brussels sprouts, creating a perfect balance of flavors. With a rich and tangy glaze made from balsamic vinegar and honey, these vegetables are transformed into a savory and delicious dish that will leave your taste buds wanting more.

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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

Information

  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Servings: 8
  • Yield: 8 servings

  • 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.
  • Nutrition

    113 cal.

    • Total Fat: 3g
    • Saturated Fat: 2g
    • Cholesterol: 8mg
    • Sodium: 207mg
    • Total Carbohydrate: 19g
    • Dietary Fiber: 5g
    • Total Sugars: 8g
    • Protein: 4g
    • Vitamin C: 85mg
    • Calcium: 66mg
    • Iron: 2mg
    • Potassium: 593mg