Glazed Brussel Sprouts and Carrots
- 1 lb Brussels sprout ( cleaned and outer leaves removed)
- 1/2 lb babry carrots or whole carrots ( cleaned and sliced 1/8 inch thick)
- 6 tablespoons butter
- 1 tablespoon brown sugar
- 1 tablespoon lemon juice
- salt ( to taste)
- pepper ( to taste)
- 1/2 cup chives ( chopped)
- 1/2 cup toasted almond
Cook sprouts in a large pot of boiling water for 10 minutes.
Add carrots and cook for another 4 minutes.
In a 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.
Toss with chives and toasted almonds.