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Glazed Sprouts and Carrots

This recipe uses simple seasonings to turn this vegetable duo into a special side dish. It complements any dinner menu.—Page Alexander, Baldwin City, Kansas
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4 servings


  • 1/2 cup water
  • 1 cup halved fresh Brussels sprouts
  • 2 medium carrots, sliced
  • 1 teaspoon cornstarch
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1/3 cup orange juice


  • Bring water to a boil in a large saucepan over medium heat. Add vegetables. Cover and simmer for 6-8 minutes or until almost tender; drain and return to pan.
  • Combine the cornstarch, sugar, salt if desired, nutmeg and orange juice; stir until smooth. Pour over the vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts
1/2 cup: 37 calories, 0 fat (0 saturated fat), 0 cholesterol, 176mg sodium, 8g carbohydrate (4g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1 vegetable.

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  • deb9962
    Aug 9, 2017

    This was a refreshing change for a side dish! enjoyed it very much