Serves 4 to 6
Brussels sprouts have long been one of my family’s favorite vegetables and one of their favorite ways of serving them is this easy and delectable recipe with toasted almonds and brown butter.
1 to 1 ½ pounds of Brussels sprouts
About 4 tablespoons of butter – (vegans use non dairy substitute)
2 cloves of garlic, very thinly sliced
1/4 cup blanched and slivered almonds
About 2 tablespoons of Balsamic vinegar
2 or 3 additional tablespoons of butter
Salt and fresh coarse ground black pepper to taste
Trim the Brussels sprouts and steam to your desired degree of doneness. Place in cold water to stop the cooking. Drain well and set aside. I prefer them to still have a wee bit of crunch to them. I hate mushy veggies. In a heavy skillet melt the butter and over a moderate heat, gently sauté the garlic until it is just barely beginning to brown around the edges. Add the almonds and continue to cook, stirring frequently, until the almonds are very lightly toasted. Add the steamed sprouts and continue to cook, until they are hot through. Remove to a serving dish. Heat the vinegar and the remaining butter together and pour over the sprouts. Season to taste with salt and pepper.