I was one of those strange children who actually liked Brussels sprouts when I was growing up! :) They were actually one of the things I looked forward to at Christmas because I knew they would be served with the large turkey dinner! I never claimed to be 100% normal...
My parents started making this jazzed up version of my favourite mini cabbages a few years ago and I decided to treat them, and my in-laws, to it at Thanksgiving this year.
1 tbsp. slivered almonds
1/2 tbsp. margarine or butter (I like to use Earth Balance so they're vegan)
1/2 tsp. lemon juice
1. Cook Brussels sprouts until crisp-tender. Allow to cool a little and then slice.
2. Melt the margarine in a skillet and add the almonds. Cook and stir until golden. Add the Brussels sprouts and lemon juice. Cook until sprouts are warmed through.