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)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 84
  • Calories from fat: 42%
  • Fat: 3.9g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.4g
  • Protein: 3g
  • Carbohydrate: 11.3g
  • Fiber: 4.4g
  • Cholesterol: 8mg
  • Iron: 1.3mg
  • Sodium: 208mg
  • Calcium: 47mg

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

  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.
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