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

1. 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.


Yield: 4 servings
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