Brussels Sprouts with Roasted Almonds

I chose Brussels Sprouts as a side dish for our fresh Wild Boar Ham Roast because I love its strong peppery taste and its sweet after-glow. In this recipe, the Brussels Sprouts were steamed first, then lightly sauteed with onions and garlic. Lastly, drizzled with Cabernet Vinegar, freshly squeezed lemon and roasted almonds. Try not to over cook your Brussels Sprouts or else it will produce a sulfuric taste and smell that will make you go "ewww!" and never eat 'em again. When cooked in moderation, these tiny cabbage-like heads will be a sure hit on your dining table and even the kids will love 'em, too!

Ingredients:
Brussels Sprouts
EVOO
1 small Onion
2 cloves of Garlic
Fresh Lemon Juice
2 Tbsp Cabernet Vinegar (B.R. Cohn brand)
Roasted Almonds

Directions:
Chop Brussels Sprouts in half and cut excess dried off stem. Steam for about 3 minutes until slightly tender. In a large skillet, heat olive, saute onions and garlic until translucent. Add steamed Brussels Sprouts. Mix well. Saute for a couple of minutes. Remove from heat. Then season with salt and pepper. Drizzle with Cabernet Vinegar or Balsamic Vinegar and lemon juice. Then topped with roasted almonds.