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Brussels Sprouts and Carrots with Almonds

Yield 4 servings (serving size: 3/4 cup)
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

Nutrition 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

How to Make It

  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.