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

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

How to Make It

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.

Ratings & Reviews

Maria's Review

erindiane
November 03, 2016
I have tried this recipe substituting butter for olive oil, since I have high cholesterol and butter is something banned from my diet.  The results were amazing.  This recipe is my family's favorite.

BlueeyedSara7's Review

Maria
September 19, 2014
Flavorful, easy way to prepare Brussels sprouts so will make again.

RedLab27's Review

BlueeyedSara7
March 19, 2012
I’ve never tried Brussels Sprouts, but this recipe intrigued me. How could it not with only 84 calories?! I really wish there was a picture for this recipe so that more people would try it. I know you shouldn’t ‘judge a book by its cover’ but I always judge a recipe by its photo before I determine whether or not I’ll make it. TRUST ME…this is a good recipe! Please check out my cooking blog to see the photos I’ve taken (this is a beautiful, flavorful dish) as well as read all about the amazing health benefits of Brussels Sprouts: http://redlab27.alissahebert.com/2012/03/brussels-sprouts-with-carrots-almonds.html

AndreaShark's Review

AndreaShark
December 27, 2011
This was very easy to put together and delicious. I've make the CL recipe for Brussels Sprouts Gratin before to rave reviews, but I was looking for a bacon-free recipe that my sister could enjoy with Christmas dinner. The carrots and brown sugar added just the right amount of sweetness, and the toasted almonds made it about perfect. This is a keeper (and easier than the "gratin" recipe -- not that my husband would let me forget a bacon recipe - That recipe is also a keeper).

erindiane's Review

RedLab27
November 29, 2008
This is a terrific recipe. I always like veggie recipes that are fancy enough to serve at a nice dinner (just served this at Thanksgiving to rave reviews), but don't have heavy sauces. As an added bonus, it's a simple enough recipe to make on a weeknight. I often cut the carrots into rounds (takes an extra minute or two to cook) to cut down on prep time, and omit the parsley if I don't have any on hand. Still great without it.