 | | Directions | - Fill large saucepan half full with water; bring to a boil over high heat. Add sprouts. Reduce heat to low; simmer 10 minutes, or until tender. (Do not overcook.) Drain. Cut sprouts lengthwise in half; cover to keep warm.
- Melt butter in large skillet over medium-high heat. Add onions and garlic; cook and stir 7 minutes, or until golden brown. Add almonds, liqueur and salt; stir. Reduce heat to medium; cook 5 minutes, or until sauce has reached desired consistency, stirring occasionally.
- Add sprouts; mix lightly.
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| Ingredients | | - |  | 1 pound Brussels sprouts, stems removed |
| - | | 1/2 cup butter |
| - | | 2 large sweet onions (Vidalia), cut into thin slices |
| - | | 2 cloves garlic, minced |
| - | | 1 cup sliced almonds |
| - | | 1/2 cup almond-flavored liqueur |
| - | | 1/2 teaspoon salt |
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