Almond & Garlic Baby Brussels Sprouts

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Almond & Garlic Baby Brussels Sprouts

 

 

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

1 bunch baby carrots, trimmed, scrubbed

60 g (2 oz) vegan margarine

8 teaspoons olive oil

1/2 cup slivered almonds

3 garlic cloves, crushed

salt and pepper, to taste

 

 

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. 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 to taste with salt and pepper.

 

 

Serves 4.