In a small skillet, sauté almonds in butter until lightly browned; set aside.
In a saucepan, cook Brussels sprouts according to package directions, adding thebouillon cube to the water.
Meanwhile, in another saucepan, combine the soup, milk, pimientos, pepper and thyme. Cook until heated through.
Drain sprouts; top with the cream sauce and stir gently. Sprinkle with almonds.