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!
Preparation time: 15 minutesCooking time: 20 minutes
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
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.
Serve as a delicious and unusual side to any cabbage-friendly meat such a duck or goose, or beef.