Brussel Sprouts with Brown Butter, Lemon & Almonds

By á-2421

Ingredients

• 2 lb. Small brussel sprouts
• ¼ cup butter
• ½ cup sliced almonds
• 2 T chopped fresh parsley
• ½ tsp each salt and pepper
• 2 T lemon juice

Preparation

Step 1

Trim brussel sprouts; cut shallow x in base of each, cook until tender crisp, about 10 minutes. Drain and chill under cold water. Drain again. Press out excess water with towel. Cut in half and set aside. (Make ahead and refrigerate in airtight container for up to one day.) In large pot, melt butter over medium high heat; add almonds and cook until they are golden brown, about 7 minutes. Add brussel sprouts, parsley, salt and pepper; cook until coated and heated through. Toss with lemon juice.