This recipe, inspired by a dish from Petra’s, is always a hit at dinner parties.
3 cups brussel sprouts, stems removed and sliced in half
1 tablespoons garlic
2 tablespoons olive oil
1/4 cup chopped almonds
Warm oil in a saute pan on medium and add garlic and sprouts. Turn heat up a bit and stir frequently, cooking sprouts until just golden (you may have to add a little water to keep them from sticking to the pan). Add almonds and continue to saute only just until the spouts have browned and caramelized. Adding too much water or overcooking will turn sprouts into mush, giving them the bad rap.