| Recipe to Print-Brussels Sprouts and Carrots with Almonds - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy |
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| Recipe Name: |
Brussels Sprouts and Carrots with Almonds - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy |
| Source: |
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Submitted by: |
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Last Modified: |
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| $scale_by
| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
Pareve |
| Ethnicity: |
American |
Kosher for Passover: |
Yes |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
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Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
Yes |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.59
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
For Kosher - replace butter with Pareve Margarine |
| Comments: |
If your Brussels sprouts are really big, you may want to cut them into six wedges.
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Ingredients:
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Directions:
Melt butter in a large nonstick skillet over medium-high heat. Add the carrot; sauté 4 minutes. Reduce heat to medium. Add Brussels sprouts; sauté 5 minutes or until crisp-tender. Add parsley and remaining ingredients; cook 30 seconds or until the sugar melts, stirring constantly.
Serving size: 3/4 cup
CALORIES 84(42% from fat); FAT 3.9g (sat 1.9g,mono 1.4g,poly 0.4g); PROTEIN 3g; CHOLESTEROL 8mg; CALCIUM 47mg; SODIUM 208mg; FIBER 4.4g; IRON 1.3mg; CARBOHYDRATE 11.3g |
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