Brussels Sprouts with Almonds
Rinse the Brussels sprouts, trim, cut in half and cook in salted water for about 15 minutes to a slight bite. Strain, rinse in cold water and drain. Peel garlic and slice thinly. Heat the oil in a pan. Cook garlic and almonds until golden. Add the Brussels sprouts and orange zest to pan, heat through 1-2 minutes, season with salt, pepper and nutmeg and serve.