Glazed Carrots and Brussels Sprouts

Ingredients

• 1 2/3 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)
• 1/3 cup apple juice
• 2 tablespoons cornstarch
• 2 teaspoons lemon juice
• 1 tablespoon brown sugar
• 2 pinches ground cloves, or to taste

Directions

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.