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Glazed Sprouts and Carrots

 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
4 ServingsPrep/Total Time: 20 min.


  • 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, optional
  • 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. Yield: 4 servings.
Nutritional Facts: One 1/2-cup serving (prepared without salt) equals 39 calories, 0 fat (0 saturated fat), 0 cholesterol, 18 mg sodium, 9 g carbohydrate, 0 fiber, 1 g protein. Diabetic Exchanges: 2 vegetable.