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Glazed Carrots And Brussels Sprouts

Ingredients
  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
Directions

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

Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Vegetable

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