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