Brussels Sprouts and Carrots with Almonds

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If your Brussels sprouts are really big, you may want to cut them into six wedges.
4 servings (serving size: 3/4 cup)


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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


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.

Created date

October 2002

Nutritional Information

Calories 84
Caloriesfromfat 42 %
Fat 3.9 g
Satfat 1.9 g
Monofat 1.4 g
Polyfat 0.4 g
Protein 3 g
Carbohydrate 11.3 g
Fiber 4.4 g
Cholesterol 8 mg
Iron 1.3 mg
Sodium 208 mg
Calcium 47 mg