If using fresh brussel sprouts, wash them thoroughly; remove
discolored leaves. Cut off stem ends, and slash bottom of each sprout
with a shallow X. Toss brussel sprouts with oil in a shallow roasting
pan, coating well.
Bake at 425° for 15 minutes. Transfer to a serving bowl; cover and
keep warm.
Meanwhile, brown almonds and garlic in butter in a small skillet over
medium heat; add salt and pepper. Pour garlic mixture over brussels
sprouts; toss gently. Serve immediately.
Make-Ahead Directions- Prepare recipe several hours before meal. Just
before serving, place in a microwave-safe dish; cover with heavy-duty
plastic wrap. Microwave at HIGH 3 to 4 minutes or until thoroughly
heated, stirring after 2 minutes.
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