Brussel Sprouts and Carrots with Almonds
| 1 | tablespoon butter | 1-1/2 | cups julienne-cut carrot |
| 3 | cups trimmed Brussel sprouts, quartered | 1 | teaspoon brown sugar |
| 2 | tablespoons minced fresh parsley | 1/4 | teaspoon salt |
| 1 | tablespoon sliced almonds, toasted | 1/8 | teaspoon black pepper |
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In skillet, melt butter over medium-high heat. Add carrot; saute 4 minutes. Reduce heat to medium. Add Brussel sprouts; saute 5 minutes or until crisp-tender. Add parsley and remaining ingredients; cook 30 seconds or until sugar melts, stirring constantly. Serve 4. (fat 3.9g)
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