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I really like brussels sprouts so I was excited to find a new way to prepare them. As often as I make them, I always make the maple-bacon variety. And I love those. But I really like these too.
Start by toasting the almonds. You can do this simply by cooking them in a skillet over medium heat for about 3-4 minutes. Stir them frequently so they don't burn on one side.
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Set the almonds aside. Then slice the garlic
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and cut the sprouts in half, if you like. (I always do this, even when I buy the petite versions.) I really like frozen sprouts for the convenience, but you can use fresh as well.
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In the same skillet you used for the almonds, melt the butter over medium heat then stir in the garlic,
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sprouts,
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salt and water.
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Cover and cook for 8-10 minutes, stirring ocassionally. Make sure you stir often enough that the garlic doesn't get over-browned.
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(If you're using fresh sprouts, you may need more time; 8 minutes should be plenty for frozen.)
Once the sprouts are tender, transfer them to a serving dish and sprinkle with almonds.
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Get more ideas at Mouthwatering Monday, Tempt my Tummy Tuesday, Tasty Tuesday and Tuesdays at the Table.
Brussels Sprouts with Garlic Butter & Almonds
1/4 cup slivered almonds
1 Tbsp. butter
2 large garlic cloves, slivered
1 pound brussels sprouts, halved or quartered
1/4 cup plus 1 Tbsp. water
1/2 tsp. salt
In a nonstick skillet, cook almonds over medium heat for 3-4 minutes or until browned, stirring frequently. Transfer almonds to a cup; set aside.
In same skillet, melt butter over medium heat. Stir in garlic, sprouts, water and salt. Cover and cook 8-10 minutes, stirring ocassionally. (Stir often enough in the last minutes of cooking so that the garlic does not overbrown.)
Transfer sprouts to a serving bowl and sprinkle with almonds. Makes 5-6 side dish servings.