Brussels Sprouts and Carrots with Almonds

If your Brussels sprouts are really big, you may want to cut them into six wedges.

• YIELD: 4 servings (serving size: 3/4 cup)
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• 1 tablespoon butter or stick margarine

• 1 1/2 cups julienne-cut carrot
• 3 cups trimmed Brussels sprouts, quartered (about 3/4 pound)
• 2 tablespoons minced fresh parsley
• 1 tablespoon sliced almonds, toasted
• 1 teaspoon brown sugar
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

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.