How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Brussels Sprouts And Carrots With Almonds?

You need 8 ingredients. The key ingredients include: 1 tablespoon butter or stick margarine, 1 1/2 cups julienne-cut carrot, 3 cups trimmed Brussels sprouts, quartered (about 3/4 pound), 2 tablespoons minced fresh parsley, and more.

Is Brussels Sprouts And Carrots With Almonds suitable as general?

Yes, Brussels Sprouts And Carrots With Almonds falls under the General category and is a great choice for this type of meal.

How do I store leftover Brussels Sprouts And Carrots With Almonds?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Brussels Sprouts And Carrots With Almonds Recipe

Name: Brussels Sprouts And Carrots With Almonds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon butter or stick margarine; 1 1/2 cups julienne-cut carrot; 3 cups trimmed Brussels sprouts, quartered (about 3/4 pound); 2 tablespoons minced fresh parsley; 1 tablespoon sliced almonds, toasted; 1 teaspoon brown sugar; 1/4 teaspoon salt; 1/8 teaspoon black pepper

Try this homemade Brussels Sprouts And Carrots With Almonds recipe the whole family will love. Made with butter, julienne-cut carrot, Brussels sprouts a…

This Brussels Sprouts And Carrots With Almonds relies on simple, everyday ingredients such as butter or stick margarine, julienne-cut carrot, minced fresh parsley and sliced almonds, toasted. It comes together quickly and makes 4 servings, at about 91 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Servings: persons

1 tablespoon butter or stick margarine
1 1/2 cups julienne-cut carrot
3 cups trimmed Brussels sprouts, quartered (about 3/4 pound)
2 tablespoons minced fresh parsley
1 tablespoon sliced almonds, toasted
1 teaspoon brown sugar
1/4 teaspoon salt
1/8 teaspoon black pepper

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
91 kcal
Category
General

Eats Now Editorial Team

Recipe developed & tested in-house

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Reviewed by the Eats Now Kitchen Team

More about our team →

Brussels Sprouts And Carrots With Almonds

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions