Ingredients

Instructions

  1. Cook sprouts in a large pot of boiling water for 10 minutes.
  2. Add carrots and cook for another 4 minutes.
  3. Drain above.
  4. In a large skillet heat butter with brown sugar and lemon juice.
  5. Add sprouts and carrots and cook, stirring, about 5 minutes, or until vegetables are glazed.
  6. Taste for salt and pepper.
  7. Toss with chives and toasted almonds.