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Trim stems and remove any wilted outer leaves from Brussels sprouts; wash and halve sprouts. In a very large skillet, heat oil over medium heat. Add Brussels sprouts; cook for 6 to 8 minutes or until golden brown, stirring occasionally.
Add broth to sprouts. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Uncover and continue to simmer about 10 minutes more or until most of the liquid has evaporated and the sprouts are tender, stirring occasionally.
Add butter, pepper and salt, stirring until sprouts are coated. Gently stir in toasted sliced almonds. Serve warm.