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Hashed Brussels Sprouts with Toasted Almonds

November 6, 2010

This is hands-down the easiest side dish to whip up when you need something green on the table. Not only does it take 5 minutes to make, it is delicious and a great alternative to roasting brussels sprouts. Whenever I buy brussels sprouts, I always just end up roasting them in olive oil and sprinkling seasonings over them. Not to say this method isn’t tasty, but it can get boring cooking them the same way over and over again. I was inspired by my sweet potato hash and decided what better way to use up brussels sprouts than to mince them really finely so they resemble hash? I pan fried them with a touch of lemon juice for acidity, salt and pepper. Such a simple side dish to make and the perfect complement to any meal. The sprouts are nutty in flavor and the toasted almonds gives each bite a nice crunch. Try it out for yourself!

Hashed Brussels Sprouts with Toasted Almonds

Ingredients

1 lemon, juiced
1 lbs brussels sprouts
1 Tbsp olive oil
1 garlic clove, minced
Salt and pepper to taste
Toasted sliced almonds

Directions

1 Cut bottoms off sprouts, and discard. Halve sprouts lengthwise. Thinly slice the sprouts.
2 Toast sliced almonds in a skillet for 2-3 minutes until fragrant
3 Heat oil over high heat in a skillet large enough to hold all sprouts. When hot add sprouts, lemon juice, salt and pepper and cook, stirring often, until sprouts are wilted and lightly cooked, but still green and crisp, 3 to 4 minutes. Some leaves might brown slightly. Top with toasted almonds

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3 Comments leave one →
  1. November 9, 2010 1:03 pm

    What a great idea! I love brussels, but you’re right–roasted gets a little old after awhile!

  2. November 11, 2010 5:33 am

    I do something similar to these but couldn’t agree more with your comment about roasting. I add some dried cherries to mine too.

    But you gotta love how easy these are to prepare in a small saute pan. Why did our mothers spend so much time boiling them to death?

  3. November 18, 2010 1:24 pm

    We haven’t tried shredding brussels yet, but this is the third time a version has popped up in the last couple of weeks. It’s time to give it a try.

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