Glazed Brussels Sprouts And Carrots With Almonds - cooking recipe

Ingredients

1 lb Brussels sprout (cleaned and outer leaves removed)
1/2 lb carrot (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

Preparation

Cook sprouts in a large pot of boiling water for 10 minutes.
Add carrots and cook for another 4 minutes.
Drain above.
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.