1 1/2 lbs. brussel sprouts
1/4 c. butter
Salt & pepper
1/3 c. toasted slivered almonds

Bring large amount of salted water to rapid boil. Meanwhile, remove and discard outer leaves of brussel sprouts. Cut shallow cross in root end of each sprout for even cooking. Boil until crisp-tender, 10 to 12 minutes. Drain well. Melt butter in large skillet until dark golden brown. Remove from heat. Stir in sprouts with salt and pepper to taste. Sprinkle with nuts and serve.