Brussels Sprouts and Carrots with Almonds
If your Brussels sprouts are really big, you may want to cut them into six wedges.
Yield: 4 servings (serving size: 3/4 cup)
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
Preparation
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.
Nutritional Information
- Calories:
- 84 (42% from fat)
- Fat:
- 3.9g (sat 1.9g,mono 1.4g,poly 0.4g)
- Protein:
- 3g
- Carbohydrate:
- 11.3g
- Fiber:
- 4.4g
- Cholesterol:
- 8mg
- Iron:
- 1.3mg
- Sodium:
- 208mg
- Calcium:
- 47mg
Member Ratings and Reviews
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This is a terrific recipe. I always like veggie recipes that are fancy enough to serve at a nice dinner (just served this at Thanksgiving to rave reviews), but don't have heavy sauces. As an added bonus, it's a simple enough recipe to make on a weeknight. I often cut the carrots into rounds (takes an extra minute or two to cook) to cut down on prep time, and omit the parsley if I don't have any on hand. Still great without it.11/29/08
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I know lots of reviewers loved this recipe, but my husband and I didn't. We found it dry and nothing special at all. Maybe there just wasn't enough fat/oil in the recipe. It didn't taste bad, but we'd look for another brussels sprout recipe.02/18/07





