Glazed Brussels Sprouts and Carrots With Almonds Recipe #221640
So good! I like Sprouts to start with but dressing them up make them even better! I think this recipe came from the newspaper a long time ago.
by GaylaV
30 min | 10 min prep
SERVES 6
- 1 lb Brussels sprout (cleaned and outer leaves removed)
- 1/2 lb carrot (cleaned and sliced 1/8 inch thick)
- 6 tablespoons butter
- 1 tablespoon brown sugar
- 1 tablespoon lemon juice
- salt (to taste)
- pepper (to taste)
- 1/2 cup chives (chopped)
- 1/2 cup toasted almond
- Cook sprouts in a large pot of boiling water for 10 minutes.
- Add carrots and cook for another 4 minutes.
- Drain above.
- In a large skillet heat butter with brown sugar and lemon juice.
- Add sprouts and carrots and cook, stirring, about 5 minutes, or until vegetables are glazed.
- Taste for salt and pepper.
- Toss with chives and toasted almonds.
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5 stars