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Glazed Carrots And Brussels Sprouts

Southern.Crockpot's picture
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

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