2 1/2 lb fresh Brussels sprouts (about 6 C)
3 T olive oil
1/2 C slivered almonds
3 T butter
3 large garlic cloves, minced
1/4 t salt
1/4 t ground pepper
Cut sprouts in half lengthwise and trim stems. Discard old and loose leaves.
Toss with oil in a shallow roasting pan.
Bake at 425 deg for 20 min. (Can prepare to this stage several hours ahead. When cool, cover to prevent drying out.)
Melt butter in a skillet.
Add garlic and fry at medium heat.
Before garlic browns, add almonds and stir fry till light golden brown.
Add the brussel sprouts and give it all a good stir and toss.