Brussel Sprouts With Almonds
Serving Size / Yield
- 2 lbs. Brussels sprouts, trimmed and cross-cut at the base
- 6 Tbs. butter
- 1/2 C. slivered almonds
- juice and rind of 1/2 lemon
Steam or boil sprouts until tender, about 8-10 minutes. Drain well and transfer into serving dish. Cover and keep warm. Melt butter in skillet. Add almonds and cook until slightly golden, 3-5 minutes. Add grated rind and lemon juice and remove from heat. Pour hot butter over sprouts, season to taste and serve.
This recipe is from "What's Cooking in Niles."