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I found this in my Hadassah magazine, from their Hadassah Everyday Cookbook.  We eat Brussels sprouts pretty often, typically roasted in oven with olive oil and garlic, but this version with almonds looked pretty good...and easy. Says it serves 4-6. Does not mention slicing sprouts, but I'd cut them in half if they're big ones. I'd also add fresh ground pepper and a dash of salt.

Pan-Roasted Brussels Sprouts with Toasted Almond

Put 2 tbs olive oil in a large pan and heat over medium heat.  Add 3 / 4 lb Brussels sprouts, 2 minced cloves of garlic and 1 tsp of water.  
Cover with a tight-fitting lid and cook, stirring occasionally until sprouts are soft and browned.  About 8 minutes.

Stir in two teaspoons (our version) tamari or soy sauce. Re-cover and cook for two minutes.

While sprouts are cooking, heat a small pan on medium heat. Add 1 / 2 cup slivered almonds, and toast, stirring occasionally, till brown and fragrant, about 7 minutes.  (No mention of putting oil in pan.)   Sprinkle over sprouts just before serving.  

(I think pine nuts would also be good.  Not even toasted.)

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