Sautéed Shaved Brussels Sprouts with Shallots and Almonds

Sautéed Shaved Brussels Sprouts with Shallots and Almonds

Vary this recipe by using different combinations of citrus juice, herbs, and nuts.

Sautéed Shaved Brussels Sprouts with Shallots and Almonds

  • Serves: 4
  • Total Time: 25 MINUTES
  • Active Time: 10 MINUTES
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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

  1. 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.
  2. 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.
  3. Transfer to a serving bowl or plates, sprinkle with the remaining 1 tablespoon of almonds, and serve.