Creamy Brussels Sprouts With Toasted Almonds and Nutmeg
- 1 lb Brussels sprout, trimmed and cut in half
- 1⁄4 cup cream cheese, cut into small pieces
- 1⁄4 cup toasted slivered almonds
- salt & freshly ground black pepper
- freshly grated nutmeg
- Cook the sprouts in rapidly boiling, salted water until tender.
- Drain, return to the pot and stir in the cream cheese, salt, pepper and nutmeg to taste.
- Transfer to a warmed serving dish and sprinkle with the almonds.