Photo: Jennifer Causey
Serves 4 (serving size: about 1 1/2 cups)

Sturdy shaved Brussels sprouts hold the crunchy almonds and a garlicky Parmesan vinaigrette without wilting. Serve with roast chicken or lamb.

How to Make It

Step 1

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.

Step 2

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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