Glazed Carrots and Brussels Sprouts

These brown sugar-glazed vegetables are topped with toasted almonds.

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Ingredients:

• 2 pounds baby carrots
• 2 pounds Brussels sprouts, trimmed
• 1/2 cup chicken broth
• 1/3 cup butter
• 1/3 cup packed brown sugar
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/3 cup toasted slivered almonds

Method

Steam carrots and Brussels sprouts over boiling water for 10 to 15 minutes or until crisp-tender; drain well. In a large skillet combine broth, butter, and brown sugar. Bring to boiling over medium high heat; boil until sugar dissolves and mixture start to thicken. Add carrots and Brussels sprouts; stir in salt and pepper. Transfer to a serving dish; sprinkle with almonds.

Notes: This dish will appeal to even the most hardened vegetable hater. No one can resist the tasty brown sugar glaze and nutty, crunch almonds. I?ve had dinner guests ?sneak? seconds to preserve their reputations and veggie haters!

Number of servings: 6-8

Submitted By: Idaho Cook
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