blackened brussels sprouts, garlic and almonds

I’m not fond of winter, it’s cold with short days. But it is completely redeemed by being the season of brussels sprouts.

I know some people hate them, but they REALLY are great fried or roasted.

This time I pan-fried them in a little olive oil with garlic and chopped dry roasted almonds. A lovely combination of flavours and texture.

This works as a vegetable side dish or with some pasta.

I ate it with some pasta and a sprinkling of Vegusto Piquant cheese. I didn’t photograph it before I scoffed it down.

 

blackened brussels sprouts, garlic and almonds
 
prep time
cook time
total time
 
author:
serves: 1
ingredients
  • ½ tbs oil
  • 8 Brussels sprouts per person
  • ½ clove of garlic
  • Salt to taste
  • 8 dry roasted almonds
instructions
  1. Prepare the sprouts by removing the bottoms and any ratty looking outer leaves.
  2. Slice them vertically into 3mm slices.
  3. Heat the oil and fry the sprouts over a medium heat until they start to blacken and are tender.
  4. Add the garlic and fry for 30 secs.
  5. If the sprouts are still not tender put a tablespoon or two of water into the pan and cook until the water evaporates.
  6. Season with salt to taste.
  7. Add the chopped almonds and toss to combine.
  8. Serve as a dish on its own or with pasta.

 

One comment

  1. Egle says:

    Hey Rosalie, lovely to see you’re back blogging again! Wishing you good health and lots of delicious recipes for many days to come. From a fellow brussels sprouts lover Ex

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