Boil the sprouts in salted water for 15 minutes and drain.
In a pan, melt the butter and sautee the oonion for 4-5 minutes. Add the garlic and sautee for 2 more minutes.
Finally, add the Brussels sprouts and continue sauteeing, stirring carefully. Add salt and pepper. Add the white wine and simmer on high heat. transfer the mixture to a well greased ovenproof dish.
Roast the almonds or pine nuts in a nonstick pan. Sprinkle over the Brussels sprouts, together with the cheese, and mix. Bake in the oven for about 10 minutes.