Almond & Garlic Baby Brussels Sprouts

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Almond & Garlic Baby Brussels Sprouts

 

 

300 g (10 1/2 oz) baby brussels sprouts, halved

1 bunch baby carrots, trimmed, scrubbed

60 g (2 oz) vegan margarine

2 tbsp (8 tsp) olive oil

1/2 cup slivered almonds

3 garlic cloves, crushed

 

 

1. Place sprouts and carrots in a steamer basket or insert over a

saucepan of barely simmering water. Cover and steam for 7 to 10

minutes or until just tender. Set aside.

 

2. Melt margarine and oil in a large frying pan over medium heat until

butter is foaming. Add almonds and garlic. Cook, stirring, until golden.

 

3. Increase heat to medium-high. Add sprouts and carrots. Cook,

tossing, for 1 to 2 minutes. Season.

 

 

Serves 4.