We grew up watching shows being told brussels sprouts were disgusting. Low and behold, they’re delicious. My local supermarket has containers of pre-shredded brussels sprouts and we make it as our side dish all the time.
What you’ll need:
- Slivered or sliced almonds (I prefer sliced, white, blanched)
- Brussels sprouts, pre-shredded
- Olive oil
- I like toasting my almonds – I’m slightly allergic to raw nuts and they get a deeper taste – so I did so in the pan with a little olive oil over medium heat until they started to brown
- Then I added a little more oil and the brussels sprouts, using a spatula to keep them moving around in the pan. I usually cover it for a little bit and then uncover when they reach a brighter green
- Once they’re a bright green, give them a taste, and do so periodically until they seem cooked to your liking
I don’t even season these, but if I were to, it would just be a little salt.
I served these with a balsamic chicken, courtesy of Nom Nom Paleo. I used skin-on chicken thighs, de-boning them with our new kitchen shears, and banging them thin with a meat pounder (technical term?). I used balsamic vinegar (vs. sherry vinegar), shallots/scallions, and didn’t use fish sauce. I’m still trying to figure out a way to crisp up the skin considering I don’t have a broiler in my oven.