Cook's Ham

Brussels Sprouts and Sweet Onion Almondine

Description

Recipe courtesy of Chef Eddie Matney, Eddie Matney′s Restaurant, Phoenix, AZ

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

Preparation

1. 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.
2. 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.
3. Add sprouts; mix lightly.