1 Tablespoon butter or stick margarine
1 1/2 cups julienne-cut carrot
3 cups trimmed Brussels sprouts (the small ones put in whole, the larger ones cut in half)
2 tablespoons minced fresh parsley
1 Tablespoon sliced almonds, toasted
1 teaspoon brown sugar
1/4 teaspoon salt
1/8 teaspoon black pepper

Melt butter in a large nonstick skillet over medium-high heat. Add the carrot; sauté 4 minutes. Reduce heat to medium. Add sprouts; sauté 5 minutes or until crisp-tender. Add parsley and remaining ingredients; cook 30 seconds or until the sugar melts, stirring constantly.