Brussels sprouts can be a bit of a difficult sell. Many people think they are bitter so cooks often pair them with bacon or ham to make them more palatable. However, when serving people who don’t eat pork, including bacon isn’t an option. Adding fresh lemon juice and toasted almond slivers is a delicious meat-free way to dress up sprouts.
Toasting Slivered Almonds
Toasting nuts brings out their flavour and gives them a beautiful golden hue. Slivered almonds can be found in the baking section of most supermarkets (they are different from sliced almonds and bear a resemblance to pine nuts). To toast almond slivers, heat a dry skillet (i.e. don’t add any oil) on medium heat. Add the almonds and toast them until golden brown, stirring occasionally so all sides will brown evenly. Watch them very carefully – they can burn in an instant.
Shredding the Sprouts
The easiest way to shred the sprouts is with the slicer attachment of a food processor. However, a mandolin slicer will also work well but use extreme caution to avoid cuts. A sharp knife can also be used but will take some time: Cut a small sliver off the bottom of each sprout so it will lie flat on the cutting board. Slice each sprout into thin slivers, about 1/4” thick.
Brussels Sprouts with Lemon and Slivered Almonds
Serves 4 to 6 as a side dish
- 3 cups Brussels sprouts (about 20 sprouts)
- 2 Tablespoons unsalted butter (use a vegan-friendly margarine if serving vegans)
- 1 clove garlic, finely minced
- 1-1/2 Tablespoons fresh squeezed lemon juice, plus extra to finish
- ½ teaspoon dijon mustard
- A pinch of sugar
- ½ cup chicken or vegetable stock (use vegetable stock if serving vegetarians/vegans)
- 1 teaspoon finely chopped fresh thyme or ½ teaspoon dried
- 1/3 cup toasted almond slivers (see above for toasting tips)
- Salt and pepper to taste
- Trim the roots from each of the sprouts and remove any browned outer leaves from each head. With a food processor slicer attachment, mandolin slicer, or by hand, cut the sprouts into slices about ¼” thick.
- In a large skillet, heat the butter on medium-high until melted. Add the shredded sprouts and sauté until slightly softened, about 3 minutes. Stir frequently.
- Stir in the garlic, lemon juice, dijon mustard, sugar, chicken or vegetable stock and thyme. Cook until the liquid evaporates and the sprouts are tender.
- Add the toasted almond slivers and season with salt and pepper to taste. Squeeze a bit of fresh lemon juice over the sprouts just before serving.
- Serve as a side dish with roast chicken, steaks, roast beef or fish.
Trish Coleman - Trish grew up in a small town in New Brunswick, Canada and her family ate fresh home cooked meals every night. Her family grew most of ...
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