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





