Brussels sprouts with mushrooms, garlic and almonds

I like brussels sprouts a lot. Roasted, steamed and buttered, sautéed; you name it, I haven't got tired of it yet.

This was a new one, though. First I toasted some flaked almonds. Then I had a load of mushrooms that needed using, so I sliced them and fried them with olive oil, a little garlic and soy sauce. Out of the pan and briefly fry the halved sprouts, then add a little water and into the oven for a quick braise. Reassemble, stir to coat, job done.

Had it with some Christmas turkey and butternut squash.

I don't know that this would win over anyone who actively disliked sprouts. But it did draw compliments from someone professedly weary of them, and one can't ask for more than that at this time of year.