Eddie Matney's Brussels Sprouts and Sweet Onion Amandine Recipe

directions

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.

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.

Add sprouts; mix lightly.

Recipe Source: Chef Eddie Matney, Eddie Matney's Restaurant, Phoenix, AZ

nutrition data

Nutritional data has not been calculated yet.

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