Glazed Brussels Sprouts and Carrots With Almonds

• lb Brussels sprout (cleaned and outer leaves removed)↗1
• lb carrot (cleaned and sliced 1/8 inch thick)↗1⁄2
• tablespoons butter↗6
• tablespoon brown sugar↗1
• tablespoon lemon juice↗1
• salt (to taste)↗
• pepper (to taste)↗
• cup chives (chopped)1⁄2
• cup toasted almond↗1⁄2

Step-by-step instructions

1. 1

   Cook sprouts in a large pot of boiling water for 10 minutes.

2. 2

   Add carrots and cook for another 4 minutes.

3. 3

   Drain above.

4. 4

   In a large skillet heat butter with brown sugar and lemon juice.

5. 5

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

6. 6

   Taste for salt and pepper.

7. 7

   Toss with chives and toasted almonds.