almond brussels sprouts

 

2 pounds fresh or frozen Brussels sprouts

2 tablespoons  olive oil

14-ounce chicken broth

2 tablespoons  butter

3/4 teaspoon  ground black pepper

1/4 teaspoon  salt

1/3 cup  sliced almonds, toasted

1. Trim stems and remove any wilted outer leaves from Brussels sprouts; wash sprouts. Halve Brussels sprouts. In a very large skillet, heat oil over medium heat. Add Brussels sprouts; cook for 6 to 8 minutes or until golden brown, stirring occasionally.

2. Add broth to sprouts. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Uncover and continue to simmer about 10 minutes more or until most of the liquid has evaporated and the sprouts are tender, stirring occasionally. Add butter, pepper, and salt, stirring until sprouts are coated. Gently stir in toasted sliced almonds. Serve warm.