Brussels Sprouts and Sweet Onion Amandine

Tender Brussels sprouts tossed with browned sweet onions and almonds in an
almond liqueur sauce

Cooking Technique:Saute
Prep Time:30
Cooking Time:20-30 minutes
Yield:10 servings (1/2 cup each)

1 pound Brussels sprouts, stems removed
1/2 cup (1 stick) Fleischmann's Original-stick
2 large sweet onions (Vidalia), cut into thin slices
2 cloves garlic, minced
1 cup sliced almonds
1/2 cup almond-flavored liqueur
1/2 teaspoon salt

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 Fleischmann's 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 courtesy of Chef Eddie Matney, Eddie Matney's Restaurant, Phoenix, AZ



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