Glazed Brussels Sprouts And Carrots With Almonds

1. 1

   Cook sprouts in a large pot of boiling water for 10 minutes.

2. 2

   Add carrots and cook for another 4 minutes.

3. 3

   Drain above.

4. 4

   In a large skillet heat butter with brown sugar and lemon juice.

5. 5

   Add sprouts and carrots and cook, stirring, about 5 minutes, or until vegetables are glazed.

6. 6

   Taste for salt and pepper.

7. 7

   Toss with chives and toasted almonds.

* Per serving · 4 servings · Values may vary.

No additional tips available.