LAFAYETTE, Ind. (WLFI) - This recipe is from Francisco "Paco" Serrano , Chef and Owner at La Scala Italian Restaurant .

Brussels Sprouts with Butter, Onions and Almonds

Brussels Sprouts are so much better fresh!! They are available in fall from local farmers. Brussels sprouts harvested after a frost or two are sweeter and even more delicious so the optimal time to enjoy this dish is late fall/early winter. They are a staple on my family's Thanksgiving table.

Ingredients

• 1 lb fresh Brussels Sprouts
• 4-6 Tbsp Butter
• ½ Chopped Onion
• 1 Tsp Lemon juice
• 1/4 Cup toasted slivered Almonds
• Salt and Pepper

Directions

1. Boil brussels sprouts in water or steam it until tender. Be careful that they are just tender, not mushy. Brussels sprouts are one of those vegetables that have suffered from generations of overcooking.
2. Drain and place them into a bowl with ice water, to keep the color bright green. Let them cool and then cut into halves.
3. Sauté onions in a large sauté pan with 2 tbsp of butter until golden.
4. Add the brussels sprout halves, 2 tbsp of butter and cook over medium-high heat until the sprouts have reached the desired cooking.
5. While the sprouts are cooking, add salt and pepper to taste. Do not over-cook because the sprouts! Make them fork tender.
6. Remove from heat, toss in half of the toasted slivered almonds and add lemon juice. Place into a serving plate and garnish with the rest of the toasted almonds.
    

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