I couldn’t be happier about the popularity boost of the humble Brussels sprout. After all, they are less bitter than regular cabbage, are packed with nutritional punch, and can be prepared in many different ways. (One of my favorites is sauteing the sprouts with maple-glazed bacon and hazelnuts–quite delightful!)
However, today I wanted to try something different with the tiny cabbages. I was looking for something similar to a slaw, yet with a more filling nature. I think this dish hits the mark! The nuttiness from the almonds and the cheese adds a richness to the dish, not to mention a bit of protein. To boot, the dish only takes 20 minutes from cutting board to table. I’m willing to bet that a few Brussels sprouts haters will reconsider their aversion after trying this dish.
Brussels Sprouts with Almonds and Garlic
This salad is also good cold, although I would omit the cheese. Serves 2. – 1 lb Brussels sprouts, outer leaves removed 1 tbsp. olive oil 1 clove garlic, thinly sliced 1/3 cup almonds, chopped large pinch of salt freshly ground black pepper juice of 1/2 lemon Romano or Parmesan cheese, for topping (optional) – Cut the bottom end off each Brussels sprout. Slice thinly. Set aside. – In a large skillet, heat the olive oil over medium heat. Add the garlic and cook until fragrant, being careful not to brown it. Add the chopped almonds and cook for 2 minutes, stirring occasionally. – Add the sliced Brussels sprouts, salt, pepper, and lemon juice. Cook, stirring constantly, until the sprouts become bright green and are slightly wilted. Remove from heat and top with cheese, if desired. – Enjoy.