| Brussels Sprouts with Grilled Almonds
1 1/2 lbs. Brussels sprouts
1/4 cup of butter
Salt & pepper
1/3 cup of toasted slivered almonds
Bring large amount of salted water to rapid boil. Meanwhile, remove and discard outer leaves of Brussels sprouts. Cut shallow cross in root end of each sprout for even cooking. Boil until crisp-tender, 10 to 12 minutes. Drain well. Melt the butter in large skillet until dark golden brown. Remove from heat. Stir in sprouts with salt and pepper to taste. Sprinkle with nuts and serve. |
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