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Garlic Brussels Sprouts

  • 1 1/2 pounds fresh Brussels sprouts
  • 4 garlic cloves, chopped
  • 3 teaspoons butter or stick
  • margarine, divided
  • 2 teaspoons olive or canola oil
  • 1/ 2 cup reduced-sodium chicken broth
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Slivered almonds
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    Cut an X in the core end of each brussels sprout; set aside. In a large saucepan, saute garlic in 1 teaspoon butter and oil for 2-3 minutes or until golden brown. Add sprouts; toss to coat. Add the broth, salt and pepper; cover and cook for 12-14 minutes or until sprouts are tender. Drain; add the remaining butter and toss until melted. Top with slivered almonds

     
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