Brussels Sprouts with Almonds

Servings: 4

Author:

Prep Time
10 minutes

Cook Time
30 minutes

Main Course Appetizer contorno

Italian

Brussels sprouts naturally vegan

Instructions

1 In a small saucepan, heat 2 Tbsp. olive oil and stir in bread crumbs. Heat and
toast the breadcrumbs for 3-4 minutes on medium heat. Remove and cool. Set
aside. (or use pre-made Pane Grattugiato)
2 Blanch the almonds: boil 2 cups water and add the almonds. Boil for 1 minute and
immediately remove the almonds and cool. The skins will slide right off. Either
discard the skins or use them in a smoothie or other such use. Set blanched
almonds aside.
3 Preheat oven to 400 °F.

Broadcast 2 Tbsp. olive oil over the bottom of a baking dish. Wash and drain
Brussels sprouts. Cut them in half and add to oiled baking dish. Sprinkle with a
pinch of salt, mix everything together making sure Brussels sprouts are well
coated with olive oil. Bake for 20 – 30 minutes until Brussels sprouts are just
fork tender.
4 Heat 2 Tbsp. olive oil in a medium saucepan. Add the blanched almonds and whole
garlic clove and sitr fry for 3 minutes. Add lemon zest and a pinch of salt.
5 Remove the Brussels sprouts from the oven and place them in a serving dish.
Spoon on the almond mixture, top with toasted bread crumbs (or Pane
grattugiato), and serve.