Brussel Sprouts Almondine

1 pound brussel sprouts, trimmed
1/2 cup dry white wine
2 tablespoons Dijon mustard
1 tablespoon extra virgin olive oil
2 ounces almonds, chopped
1 teaspoon olive oil
salt and pepper
water

1. Preheat oven to 375 degrees.
2. Bring a large pot of water to a boil and cook brussel sprouts until just tender. Drain.
3. Toss brussel sprouts with white wine, then drain again and transfer to a casserole dish.
4. Combine mustard and olive oil and toss sprouts. Toss chopped almonds with remaining olive oil and top brussel sprouts and season with salt and pepper. Bake until almonds are golden brown, about 15-20 minutes.

Makes 4 servings