Roasted Brussels Sprouts with Garlic and Slivered Almonds

Roasting slightly chars and subtly sweetens these sprouts.


8 servings

Recipe from

Oxmoor House


2 1/2 pounds fresh brussels sprouts (about 6 cups) or 4 (8-ounce) packages frozen brussels sprouts, thawed
1/3 cup olive oil
1/3 cup slivered almonds
4 large cloves garlic, minced
3 tablespoons butter or margarine, melted
1/4 teaspoon salt
1/4 teaspoon pepper


If using fresh brussels sprouts, wash them thoroughly; remove discolored leaves. Cut off stem ends, and slash bottom of each sprout with a shallow X. Toss brussels sprouts with oil in a shallow roasting pan, coating well.

Bake at 425° for 15 minutes. Transfer to a serving bowl; cover and keep warm.

Meanwhile, brown almonds and garlic in butter in a small skillet over medium heat; add salt and pepper. Pour garlic mixture over brussels sprouts; toss gently. Serve immediately.

Make-Ahead Directions: Prepare recipe several hours before meal. Just before serving, place in a microwave-safe dish; cover with heavy-duty plactic wrap. Microwave at HIGH 3 to 4 minutes or until throughly heated, stirring after 2 minutes.