2 ½ lb. fresh brussels sprouts (about 6 cups) – I like fresh, but you can substitute 4 (8 oz) packages of frozen brussels sprouts.

3 tablespoons olive oil

½ cup slivered almonds

1 tablespoon butter

2 garlic cloves, minced

¼ teaspoon salt

¼ teaspoon freshly ground pepper

Wash brussels sprouts thoroughly; remove discolored leaves. Cut off stem ends and discard; cut in half. Toss brussels sprouts with oil in a shallow roasting pan, coating well. Remove and discard any loose leaves.

Bake at 425 degrees for 20 minutes. Transfer to a serving bowl and keep warm.

Brown almonds in butter in a small skillet over medium heat, stirring often, just until golden brown.  Add garlic, and cook 1 more minute; stir in salt and pepper.  Pour garlic mixture over Brussels sprouts; toss gently. Serve immediately.

 I got this recipe from Southern Living Christmas Cookbook.