There’s a bounty of prepared produce in the produce section of the supermarket these days, and we’re happy to take advantage. Think of preshredded Brussels sprouts as fall’s answer to coleslaw mix, and use it in salads, slaws, and quick sautés. If you can’t find them, trim whole Brussels sprouts and thinly slice. Here the sprouts get the Caesar treatment, with a garlicky vinaigrette and toasted sliced almonds. You could also add fresh flat-leaf parsley leaves for more color.
2 tablespoons sliced almonds
2 tablespoons fresh lemon juice
1/2 teaspoon black pepper
Dash of kosher salt
2 garlic cloves, finely chopped
1 1/2 tablespoons olive oil
2 tablespoons finely grated Parmesan cheese
1 (12-oz.) pkg. shaved fresh Brussels sprouts
Calcium 7% DV
Potassium 10% DV
Added sugars 0g
How to Make It
Heat a large nonstick skillet over medium-high. Add sliced almonds, and cook 4 minutes or until toasted and fragrant, stirring occasionally. Combine lemon juice, pepper, kosher salt, and chopped garlic in a bowl; let stand 5 minutes.
Add olive oil and Parmesan cheese to bowl, stirring with a whisk. Add almonds and Brussels sprouts; toss to coat. Serve immediately.
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