The often neglected brussels sprout still stands tall and proud in the garden, here’s a way to enjoy its cancer-fighting phyto-nutrient richness. We have yet to make this dish and have any left-over …

Roasted Brussels Sprouts
with Almonds & Honey

1 lb Brussels Sprouts, trimmed and halved
½ cup butter, melted (Dairy-free folks, feel free to substitute an equal or lesser amount of oil.)
1 cup slivered almonds (4 ounces)
Coarse salt and pepper
3 Tablespoons honey
Juice of one lemon (about 3 Tbs)

Preheat to oven to 400 degrees F.
Combine sprouts, almonds and butter, season with salt & pepper.
Roast on a baking sheet stirring occasionally, until sprouts are golden and tender; 20-35 minutes.
Transfer to a serving bowl, dress with the honey and lemon and re-season with salt & pepper.
Serve warm or at room temperature.