From The New Vegetarian, Colin Spencer, Elm Tree Books, 1986.
I know that not everyone loves Brussels sprouts but I am very fond of them. I am always on the lookout for recipes that feature them, especially as an accompaniment. This was a simple variation.
The sprouts were boiled until cooked, then tossed in a frying pan with melted butter, flaked almonds and seasoning. They were then stir-fried until they were ready.
Ease of cooking: ✔✔✔✔✔