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.

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