California Central Coast Recipes

Brussels Sprouts Almondine

Brussels Sprouts Almondine uses lightly blanched Brussels sprouts, lightly sauteed with almond oil, slivered almonds, garlic and coarse bread crumbs. You would never expect that Almond and Brussels Sprouts have a natural affinity for each other, but together they are so good they can be an entire feast for vegan and non-vegan alike!

The secret is to lightly toast the almonds first in almond oil, then add the garlic and bread crumbs to soak up all the almond flavor. When combined with the blanched Brussels Sprouts, it adds a totally different dimension and flavor to the Brussels Sprouts that your guests will be pleasantly surprised with. This makes one spectacular side for the holidays! 2018, Brussels Sprouts Almondine
Preparation time: 15 minutes
Cooking time: 20 minutes
re-calculate ingredients for:


1-1/2 pounds Brussels Sprouts , washed well and stems trimmed
1/3 cup Slivered almonds
2 Tablespoons Almond oil plus extra for drizzling
1 large clove Garlic ,scored
1/2 cup coarse Fresh bread crumbs
Salt and Pepper to taste

Preparation Directions.

1 Wash the Brussels Sprouts, trim ends and blanch in boiling water until just tender and bright green - about 8-9 minutes. Drain well and cut some of the sprouts into halves.

2 While the Brussels Sprouts are cooking, add the almond oil to a non-stick skillet and heat on medium until warm. Add the almonds and garlic and saute for about 5 minutes or until fragrant. Remove almonds and set aside until later. Remove garlic from pan and discard.

3 Add bread crumbs to skillet and, if needed, a little more almond oil and saute until golden-about 5 minutes.

4 Add almonds and drained Brussels Sprouts to the pan and toss carefully. Season with salt and black pepper to taste..

5 Place in warmed serving dish then drizzle a little extra almond oil over top. Serve immediately.

Wine and Food Pairing and Serving Suggestions.

Serve as a delicious and unusual side to any cabbage-friendly meat such a duck or goose, or beef.

A tip from Sue!

Save those Parmesan cheese rinds!

Save those Parmesan cheese rinds when you get through with a brick of Parmesan cheese! They can be used to flavor soups deliciously. Store them in the freezer in a plastic bag, and use as needed.

The Parmesan rinds give unbelievable flavor and soul to soups and will turn a bowl of soup into an "entree" worthy of any guest. I generally use about two ounces of Parmesan cheese rinds to a stockpot of soup. Add them in after you've added the liquid and let them cook along with the rest of your soup's ingredients. You won't be sorry!

read more:
Tuscan-Style White Bean Soup with Parmesan Cheese Rind