Special Brussels Sprouts

1. 1

   In a small skillet, saute 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.

2. 2

   Meanwhile, in another saucepan, combine the soup, milk, pimientos, pepper and thyme. Cook until heated through. Drain sprouts; top with the cream sauce and stir gently. Sprinkle with almonds.

* Per serving · 4 servings · Values may vary.

No additional tips available.