Brussels Sprouts and Carrots with Almonds |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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If your Brussels sprouts are really big, you may want to cut them into six wedges. Ingredients:
1 tablespoon butter or stick margarine |
1 1/2 cups julienne-cut carrot |
3 cups trimmed brussels sprouts, quartered (about 3/4 pound) |
2 tablespoons minced fresh parsley |
1 tablespoon sliced almonds, toasted |
1 teaspoon brown sugar |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
Directions:
1. Melt butter in a large nonstick skillet over medium-high heat. Add the carrot; sauté 4 minutes. Reduce heat to medium. Add Brussels sprouts; sauté 5 minutes or until crisp-tender. Add parsley and remaining ingredients; cook 30 seconds or until the sugar melts, stirring constantly.
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