Directions:

In a small skillet, saute almonds in butter until lightly browned; set aside.

In a saucepan, cook brussels sprouts according to package directions, but use chicken broth instead of water.

Meanwhile, in another saucepan, combine the soup, milk, pimientos, pepper and thyme. Cook until heated through.

Drain brussels sprouts; top with the cream sauce and stir gently. Sprinkle with almonds.