Brussels sprouts with almonds
Ingredients (serves 6)
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- 40g butter
- 50g (1/2 cup) flaked almonds
- 500g brussels sprouts, trimmed
- 125ml (1/2 cup) vegetable stock
Heat the butter in a large saucepan over medium-high heat. Add almonds. Cook, stirring, for 1-2 minutes or until light golden.
Add the brussels sprouts to the butter mixture and toss to coat. Pour over the stock. Cover and cook for 3-4 minutes or until just tender. Season with salt and pepper. Serve.
Serves 6 as an accompaniment. Swap it: For a different flavour, swap the almonds for hazelnuts, coarsely chopped, and replace the brussels sprouts with green round beans.
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