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Brussels Sprouts and Carrots with Almonds

Brussels Sprouts and Carrots with Almonds

If your Brussels sprouts are really big, you may want to cut them into six wedges.

Cooking Light SEPTEMBER 1999

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


  • 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.

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

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Brussels Sprouts and Carrots with Almonds recipe