Glazed Carrots And Brussels Sprouts Recipe

Summary

Preparation Time5 MinCooking Time15 Min
Ready In20 MinDifficulty LevelVery Easy
Health IndexHealthyServings4
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Carrots1 Pound, cut in 1 1/2-inch pieces
 Frozen brussels sprouts20 Ounce (2 Packages Of 10 Ounce Each)
 Onion2 Tablespoon, chopped
 Butter/Margarine2 Tablespoon
 Condensed consomme10 1⁄2 Ounce (1 Can, Campbell'S)
 Apple juice1⁄3 Cup (5.33 tbs)
 Lemon juice2 Teaspoon
 Sugar2 Teaspoon
 Salt To Taste
 Parsley sprigs3 , chopped

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 mg

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

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.
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