In a small skillet, sauté almonds in butter until lightly browned; set aside. In a saucepan, cook brussels sprouts according to package directions, adding the bouillon cube to the water. Meanwhile, in another saucepan, combine the soup, milk, pimiontos, pepper nad thyme. Cook until heated through. Drain sprouts; top with the cream sauce and stir gently. Sprinkle with almonds.
Yield: 4-6 servings
In the mood for something other than Brussels Sprouts? Check out all of the recipes that I whipped up on Gardening with Ciscoe. I confess that I had a little help from PCC Cooks Chef Lynne Vea.