You are here

Glazed Carrots And Brussels Sprouts

Ingredients
  Carrots 1 Pound, cut in 1 1/2-inch pieces
  Frozen brussels sprouts 20 Ounce (2 Packages Of 10 Ounce Each)
  Onion 2 Tablespoon, chopped
  Butter/Margarine 2 Tablespoon
  Condensed consomme 10 1⁄2 Ounce (1 Can, Campbell'S)
  Apple juice 1⁄3 Cup (5.33 tbs)
  Lemon juice 2 Teaspoon
  Sugar 2 Teaspoon
  Salt To Taste
  Parsley sprigs 3 , chopped
Directions

MAKING
1. In a saucepan add carrots and cover with cold water.
2. Cook then until tender crisp.
3. Remove carrots with a slotted spoon into a colander, drain and keep hot.
4. To the boiling water in which carrots were cooked, boil the Brussel sprouts until tender -crisp.
5. Drain and combine with the carrots.
6. In a saucepan, melt the butter.
7. Add the onion to it and sauté until soft.
8. Tip in consommé and stir in the apple juice, lemon juice and seasonings.
9. Bring to a boil, stirring.
10. Reduce heat and simmer, stirring frequently until thick.
11. Add the vegetables and cook

SERVING
12. Dish out into individual bowls and garnish with parsley.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Carrot
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
20 Minutes
Servings: 
4

Rate It

Your rating: None
4.316665
Average: 4.3 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 201 Calories from Fat 56

% Daily Value*

Total Fat 6 g9.8%

Saturated Fat 3.9 g19.5%

Trans Fat 0 g

Cholesterol 16.1 mg5.4%

Sodium 730.8 mg30.4%

Total Carbohydrates 29 g9.8%

Dietary Fiber 8 g32.1%

Sugars 13.8 g

Protein 8 g15.4%

Vitamin A 390.4% Vitamin C 156.5%

Calcium 7.4% Iron 8.9%

*Based on a 2000 Calorie diet

0 Comments

Glazed Carrots And Brussels Sprouts Recipe