Vary this recipe by using different combinations of citrus juice, herbs, and nuts.
Sautéed Shaved Brussels Sprouts with Shallots and Almonds
PREP TIME10 min
COOK TIME15 min
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
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.