Brussels Sprouts with Slivered Almonds

By carvalhohm

Ingredients

• garnish:
• 1 pound fresh Brussels sprouts or 1 (10-ounce) package frozen Brussels sprouts, thawed
• 2 t. olive oil
• Salt and pepper to taste
• 1/8 t. ground nutmeg
• 1 T. sliced almonds, toasted
• 1 t. grated orange peel

Details

Servings 4

Preparation

Step 1

1. Bring 2 quarts of salted water to a boil.

2. Remove the outer leaves from the sprouts. Trim ends of bases but leave the cores intact. Add sprouts to boiling water and cook until they are fork-tender, about 8 minutes. Drain and immediately transfer to enough cold water to cover and cool. Quarter each sprout vertically. Brussels sprouts can be prepared in advance to this point and refrigerated.

3. Heat olive oil in saute pan over medium-high heat. Saute brussels sprouts until they are heated throughout, about 2 minutes. (It will take slightly longer if Brussels sprouts were cooked and refrigerated in advance.) Season with salt, pepper, and nutmeg. Garnish with almonds and orange peel.