Ingredients
- 2 pounds packaged peeled baby carrots
- 2 pounds Brussels sprouts, trimmed and an X cut into the stem end
- 1/2 cup chicken broth
- 6 tablespoons butter
- 1/3 cup packed brown sugar
- 1/4 teaspoon each salt and pepper
- 1/3 cup slivered, toasted almonds
Description
A Brown Sugar Glaze Coats The Steamed Carrots And Brussels Sprouts In This Vegetable Side-dish. Add Toasted Slivered Almonds For A Nutty Crunch.
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