Sturdy shaved Brussels sprouts hold the crunchy almonds and a garlicky Parmesan vinaigrette without wilting. Serve with roast chicken or lamb.
2 tablespoons sliced almonds
2 tablespoons fresh lemon juice
1/2 teaspoon black pepper
Dash of kosher salt
2 garlic cloves, finely chopped
1 1/2 tablespoons olive oil
2 tablespoons finely grated Parmesan cheese
1 (12-oz.) pkg. shaved fresh Brussels sprouts
Calcium 7% DV
Potassium 10% DV
Est. added sugars 0g
How to Make It
Heat a large nonstick skillet over medium-high. Add sliced almonds, and cook 4 minutes or until toasted and fragrant, stirring occasionally. Combine lemon juice, pepper, kosher salt, and chopped garlic in a bowl; let stand 5 minutes.
Add olive oil and Parmesan cheese to bowl, stirring with a whisk. Add almonds and Brussels sprouts; toss to coat. Serve immediately.
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