1 1/2 lb. fresh brussels sprouts
1 1/2 c. seedless green (or red seeded or seedless grapes), cut in half
1/2 c. slivered almonds
1/4 c. butter
2 tbsp. lemon juice
1/2 tsp. salt
1/8 tsp. pepper

Brussel sprouts - 2 packages 10 ounces each frozen brussels sprouts can be used; cook according to package directions.

Cook sprouts in 1 inch of boiling water in large saucepan until tender, about 20 minutes. (If the stem end of sprouts is cut with a cross, it will cook more quickly.) Drain sprouts. Return sprouts to saucepan; stir in grapes. Keep warm over low heat.

Saute almonds in butter in small skillet until golden; stir in lemon juice, salt and pepper. Pour almond mixture over sprouts and grapes. Toss. Serves 8. Use fresh brussels sprouts if possible.