Photo: Jennifer Causey
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.