Brussels Sprouts with Almonds

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.

The almonds together with the butter went well with this splendid green vegetable. They became a good accompaniment to mushroom vol-au-vents and kohlrabi.

Taste: ✔✔✔✔

Ease of cooking: ✔✔✔✔✔