Glazed Carrots and Brussels Sprouts

Name: Glazed Carrots and Brussels Sprouts
Total time: 35
Yield: 8
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

Recipe by Diane from allrecipes.com

Dinner,Side Dish 35 Mins.

Ingredients

8 servings

•

1 ⅔ pounds Brussels sprouts, trimmed
•

1 pound carrots, cut into 1-inch pieces
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2 tablespoons butter
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2 tablespoons chopped onion
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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
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2 pinches ground cloves, or to taste

Instructions

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.