Sautéed Shaved Brussels Sprouts with Shallots and Almonds

November 5, 2017

Brussels sprouts can be a bit bitter—I think that’s why some people don’t like them. But here, any bitterness is countered with lemon juice, fresh dill, and toasted almonds. The result is a really good, completely health-conscious vegetable dish.

Even if you haven’t liked Brussels sprouts before, you’re in for a pleasant surprise.

Sautéed Shaved Brussels Sprouts with Shallots and Almonds

SERVES

4

PREP TIME

10 min

COOK TIME

15 min

Ingredients

1 pound/455 g Brussels sprouts, trimmed, outer leaves removed

2 tablespoons organic extra-virgin olive oil

6 medium-size shallots, sliced thinly (about 1 cup/100 g)

3 garlic cloves, sliced thinly

2 tablespoons freshly squeezed lemon juice (from 1 or 2 lemons)

1 ½ teaspoons chopped fresh dill

¼ cup/25 g sliced raw almonds, toasted, divided

Fine sea salt to taste

Freshly ground black pepper to taste

Directions

Use a food processor fitted with a slicing disk to thinly slice the Brussels sprouts. (Alternatively, slice thinly by hand or with a mandoline.) Set aside.

In a large skillet over medium heat, heat the oil. Add the shallots and cook, stirring occasionally, until almost translucent, about 3 minutes. Add the garlic and cook, stirring occasionally, for 1 minute. Add the Brussels sprouts and cook, stirring occasionally, until tender, about 8 minutes. Remove from heat and add the lemon juice, dill, and 3 tablespoons of the almonds, scraping up any browned bits in the skillet. Add salt and pepper to taste.

Transfer to a serving bowl or plates, sprinkle with the remaining 1 tablespoon of almonds, and serve.

Good food brings people together.
So do good emails.

Good food brings people together.
So do good emails.

Good food brings people together.
So do good emails.