Peel off loose outer leaves and trim off the tip of the bottom stalk. Slice in half lengthwise.
Melt butter and olive oil in pan over medium high heat, add sprouts, cut side down in a single layer in the pan. Sprinkle with salt and pepper. Let cook undisturbed for 2-3 minutes, then stir and saute another 2 minutes.
Reduce heat to medium low and add broth. Bring to a simmer, cover, and cook until sprouts are tender but not completely soft, approximately 6-8 minutes. Serve immediately and sprinkle with toasted slivered almonds and a lemon wedge.