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. 

Serve immediately.