Brussels Sprouts with Almonds

Preparation info

    • Difficulty


    • Ready in

      5 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

This is a very successful combination, as Brussels sprouts go well with all kinds of nuts. Serve with two-artichoke pie, or any other pastry-based dish.


  • 675 g/1Β½ lb Brussels sprouts
  • 25 g/1 oz/2 tablespoons butter
  • 25 g/1 oz/ΒΌ cup flaked/slivered almonds, toasted seasoning to taste


    Trim and prepare the Brussels sprouts and boil in a little salted water for about 5 minutes. Melt the butter in a pan and add the almonds, the drained sprouts and the seasoning. Stir-fry vigorously for a moment, then transfer to a serving dish.