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Brussels Sprouts Almondine

From Lynne Wilson


1 lb. Brussels sprouts
3 Tbsp. butter or margarine
⅓ cup almond, blanched, slivered


Wash, trim, and cook the Brussels sprouts. Drain the sprouts and cut them in half.

Melt the butter in a large frying pan and add the almonds. Sauté the almonds over medium heat until they are lightly browned. Add the Brussels sprouts halves and sauté.