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

Karen Rankin
Recipe by Cooking Light October 2017

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Jennifer Causey

Recipe Summary

Yield:
Serves 4 (serving size: about 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Add olive oil and Parmesan cheese to bowl, stirring with a whisk. Add almonds and Brussels sprouts; toss to coat. Serve immediately.

Nutrition Facts

119 calories; fat 8g; saturated fat 1g; mono fat 0g; poly fat 0g; protein 5g; carbohydrates 10g; fiber 4g; cholesterol 0mg; iron 0mg; sodium 97mg; calcium 0 7% DV; potassium 0 10% DV; sugars 2g; added sugar 0g.
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