carrots and brussels with chives, almonds

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Glazed Carrots and Brussels Sprouts, Chives, Toasted Almonds

 

Recipe By :Season to Taste by Jeannette Ferrary and Louise Fiszer

Serving Size : 6 Preparation Time :0:00

Categories : Side Dishes

 

Amount Measure Ingredient -- Preparation Method

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16 ounces Brussels sprouts -- outer leaves removed

1/2 pound carrots -- scrubbed

6 tablespoons unsalted butter

1 tablespoon light brown sugar

1 tablespoon fresh lemon juice

salt and pepper

1/2 cup chopped fresh chives

1/2 cup toasted sliced almonds

 

Bring a large pot of water to a boil. Cook sprouts in the boiling water for 10

minutes. Meanwhile, slice the carrots 1/8-inch thoick. Add carrots to Brussels

and cook for another 4 minutes. Drain.

 

In large skillet, heat butter with brown sugar and lemon juice. Add sprouts and

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

Taste for salt and pepper and toss with chives and almonds.

 

TIP - Toast nuts in a single layer on a baking sheets, at 350F for about 10

minutes. Or toast them, shaking constantly, in a dry non-stick skillet. Toasting

makes them aromatic.

 

AS WRITTEN: 224 Calories; 18g Fat (68.2% calories from fat). With one third the

amount of butter: 156 Calories; 10g Fat (55.5% calories from fat); 5g Protein;

14g Carbohydrate; 5g Dietary Fiber.

 

Source:

" Subtitle: herbs and spices in american cooking ISBN 0671621327 "

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Per Serving (excluding unknown items): 224 Calories; 18g Fat (68.2% calories

from fat); 5g Protein; 14g Carbohydrate; 5g Dietary Fiber; 31mg Cholesterol;

32mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 3

1/2 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 20175

 

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