You are here

Glazed Carrots And Brussels Sprouts

  Carrots 1 Pound, cut in 1.5-inch pieces
  Frozen brussels sprouts 20 Ounce (Two 10 Ounce Packages)
  Chopped onion 2 Tablespoon
  Butter/Margarine 2 Tablespoon
  Condensed consomme 10 1⁄2 Ounce (1 Can)
  Apple juice 1⁄3 Cup (5.33 tbs)
  Lemon juice 2 Teaspoon
  Cornstarch 2 Tablespoon
  Brown sugar 1 Tablespoon
  Ground cloves 1 1⁄4 Dash

Cook carrots and Brussels sprouts; drain.
Meanwhile, in saucepan, cook onion in butter until tender.
Add remaining ingredients.
Cook, stirring until thickened.
Combine with hot vegetables.

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 4.4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 937 Calories from Fat 224

% Daily Value*

Total Fat 26 g39.3%

Saturated Fat 15.6 g78.1%

Trans Fat 0 g

Cholesterol 64.5 mg21.5%

Sodium 2537.1 mg105.7%

Total Carbohydrates 150 g50.1%

Dietary Fiber 32.4 g129.5%

Sugars 60.3 g

Protein 31 g61.6%

Vitamin A 1555.6% Vitamin C 618.5%

Calcium 29.3% Iron 35.4%

*Based on a 2000 Calorie diet

Glazed Carrots And Brussels Sprouts Recipe