I have no trouble getting my kids to eat their vegetables. I exposed them to a variety of vegetables at an early age helped. They love these tender brussels sprouts, which have just the right amount of nutty crunch.—Kathie Morris, Redmond, Oregon
- 1 pound fresh brussels sprouts, halved
- 1/2 cup chicken broth
- 1/2 cup sliced almonds, toasted
- 1 teaspoon butter
- Place brussels sprouts and broth in a saucepan; bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until tender. Add almonds and butter; stir until combined. Yield: 6 servings.
Originally published as Almond Brussels Sprouts in Quick Cooking January/February 1999, p7
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