Brussels Sprouts Almondine
This is a nice dish served for Holiday dinners… the almonds can be omitted to make a nut-free dish. The lemon and garlic give this side dish a wonderful fragrance!
1 pound Brussels sprouts – washed well
2 tablespoons butter
½ cup slivered almonds (Omit to make nut-free)
2 cloves garlic, minced
1 teaspoon lemon peel, grated
1 teaspoon lemon juice
Salt and pepper to taste
Trim off dried or yellow leaves from Brussels sprouts. Cut an “x” in the bottom of each. Cook sprouts in boiling salted water in a skillet for about 4-5 minutes or until just tender. Drain well and place in a serving dish. Cover to keep warm.
Melt butter in skillet. Add slivered almonds (omit for nut-free) and garlic. Cook, stirring, until almonds are golden brown. Stir in lemon peel, juice and salt and pepper. Mix well and heat through.
Drizzle almond mixture over Brussels sprouts and gently stir to blend.
Makes 4 servings.