Brussels Sprouts and Green Beans with Lemon Butter

In 5- to 6-quart saucepot or Dutch oven, heat 1 inch water to boiling over high heat. Add Brussels sprouts; cook 10 to 12 minutes or until tender. With slotted spoon, transfer Brussels sprouts to large bowl of ice water to stop cooking. Drain Brussels sprouts thoroughly; transfer to medium bowl.

Return water in saucepot to boiling over high heat. Add green beans and cook 10 to 12 minutes or until tender; drain in colander, then plunge into ice water to stop cooking. Drain green beans thoroughly. If you like, transfer Brussels sprouts and green beans to separate self-sealing plastic bags. Refrigerate up to 1 day.

About 20 minutes before serving, cut Brussels sprouts lengthwise into quarters or halves if small.

In same saucepot, heat almonds and butter over medium heat 5 to 6 minutes or until butter melts and turns deep golden brown in color, being careful that butter does not burn. Add salt, pepper, and vegetables, and cook 5 to 7 minutes or until vegetables are heated through, stirring occasionally. Toss with lemon peel. Transfer vegetables to serving bowl.