These delectable barbecue vegetables can be either skewered or grilled directly on the grill. At room temperature or hot, serve them. They go well with crusty bread when left over cold.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 8 |
| Yield: | 8 servings |
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
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.
- If Brussels sprouts are large, score an X into each stem.
- Two 10-ounce packages of frozen Brussels sprouts may be used instead of fresh.
- Baby carrots may be used instead of cut carrots.
Nutrition Facts
| Calories | 113 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 8 mg |
| Dietary Fiber | 5 g |
| Protein | 4 g |
| Saturated Fat | 2 g |
| Sodium | 207 mg |
| Sugars | 8 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
We loved this dish….
This was a twist on brussel sprouts and it was pretty good.
Sorry…I didn’t use beef broth or the brown sugar. Was a lovely dish! Took it to lunch and ate it cold and it was still yummy! Will totally do again!!
I made this recipe just as written except I didn’t have lemon juice so I substituted lemonade. I used multicolored carrots and fresh Brussels Sprouts. The vegetables cooked perfect to my liking, soft, not mushy but I would prefer more flavor. I only salted the water when I cooked the veggies so it may have needed more salt. An interesting not fantastic flavor in my opinion.
I made this exactly as written, except I cooked the sprouts and carrots separately because I thought the carrots would take longer–which they did. Although the dish looked very colorful and attractive with its glossy glaze, I didn’t like the flavor. Too strong a clove flavor, but I also didn’t enjoy the beef broth-apple combination.
These weren’t necessairly bad, but they weren’t to my taste, and definitely not what I was expecting. While they are glazed, it was more of a savory glaze as opposed to a sweet glaze. I wasn’t a fan but my husband loved. If I make this again, it will be in a small batch for him, and keep mine unglazed.
I made this for easter this year and they were delish!! The only thing I did differently is I roasted the carrots and the brussel sprouts instead of boiling them. I will definately make this again!
The carrots were good, but the brussel sprouts were just ok. I’d make this again with just the carrots
The sauce was a little thick, so I thinned it out with a little more apple juice and another good squeeze of lemon. Made exactly as written, tasted, and then added a little more cloves to suit our tastes. We love fresh brussels sprouts, so I’m always looking for new recipes; this was a nice change of pace.
Wow everyone ate their Brussels sprouts! Will definitely make again!
I have made this with both frozen and fresh brussels: definetely go with fresh!