Karen's Gourmet
 Low-Carb Recipes

This is a great way of serving Brussels sprouts. Even people who suspect them, find this delicious.

This recipe is from a friend of mine, Mary Mackay.

Brussels Sprouts with Cream Cheese, Toasted Almonds and Nutmeg

Serves 4 - 6

• 1 lb. Brussels sprouts, trimmed and cut in half
• 1/4 cup cream cheese, cut into small pieces
• 1/4 cup toasted, slivered almonds
• sea salt and 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.