Brussels Sprouts with Curry and Almonds

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Brussels Sprouts with Curry and Almonds

 

1 1/2 pounds Brussels sprouts, trimmed

2 tbsps. butter

1/4 cup vegetable stock

1 tsp. curry powder

1/2 cup sliced almonds, lightly toasted

salt to taste

 

Bring a large pot of water to a gentle boil. Boil the Brussels sprouts 4 to 5

minutes, or until just tender. Meanwhile, place the butter, stock and curry

powder in a large skillet. Bring the mixture to a gentle simmer over medium

heat. When the Brussels sprouts are cooked, drain well and add to the skillet.

Add the almonds and salt and toss to combine. Spoon into a serving dish and

serve.

Note: To toast the almonds, place in a single layer in a baking dish. Bake in a

300 degree oven until lightly toasted, about 12 to 15 minutes.

Makes 6 servings.

Calories 123, Fat 8.3 g, Carbs 11.4 g, Sodium 89 mg, Fiber 5 g.

 

 

 

 

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