2 lbs. Brussels sprouts
4 oz. butter
1 c. almond, sliced
1 tbsp. rum
Salt and pepper to taste

Cook Brussels sprouts in boiling water or steam until just tender. DO NOT OVER-COOK. Drain Brussels sprouts and place in a serving dish. Melt butter in a saucepan, add almonds, and brown. Add rum and pour over Brussels sprouts. Season to your liking with salt and pepper. Serves: 4-6.