Probably, Brussel sprouts are like spinach – you either like them or not. My family loves them. We eat these miniature green cabbages not just because ‘they are good for you’ but because they taste delicious.
Last dinner we very much enjoyed Brussel sprouts with almonds and balsamic. Sweet bitterness of the cabbages, sweet-and-sour note of good balsamic vinegar, and crunchiness of almonds – all these ingredients created well balanced and very tasty dish with a lot of flavor and variable texture. It is a great side dish complimenting chicken and pork. These Brussel sprouts also will go well with any type of sausages (Italian, Bavarian, Polish, bratwurst or chorizo).
Besides, Brussel sprouts with almonds and balsamic could be served as an excellent vegetarian meal.
Brussel Sprouts with Almonds and Balsamic
2-4 servings (2-as a meal, 4-as a side)
- 1 lb Brussel sprouts
- ¼ – ½ tsp hot pepper flakes
- 1 tbsp good balsamic vinegar
- ¼ cup chopped almonds or almond plates
- Ground black pepper
- 2 tbsp olive oil
- 1 tbsp butter (optional)
Wash the sprouts and cut off the tips at the bottom and pull of any yellow leaves.
Cook Brussel sprouts in salted boiling water for 3-6 minutes. Cooking time depends on the size of the cabbages.
Prepare an ice bath: pour the ice into a large bowl and add cold water.
Transfer Brussel sprouts into the bowl with ice, it would stop cabbage from further cooking and save bright green color. (If desired, this step could be skipped).
Drain the Brussel sprouts. Pat dry with pepper towel.
Heat the olive oil in a pan. Add Brussel sprouts and cook them over medium heat for 3-4 minutes.
Add balsamic vinegar, cook for 1-2 minutes.
Add butter (if using), hot pepper flakes, black pepper and almonds. Cook for 1-2 minutes.
Serve sprinkled with extra almond.
Cook with pleasure!