I had taken quite the hiatus from brussels sprouts but after hearing this idea from my friend I decided I’d pick me up some brussels sprouts and give it a try. Typically I bake em (toss in a bag with some olive oil and spices and bake) but every time I made ’em this way – we would just never eat much of them and they would end up at the back of the fridge.
This recipe calls for lightly sautéing your brussels sprouts and I’ve gotta say this did the trick!
7 – 8 Brussel Sprouts, stems trimmed off and chopped
2 – 3 TBS Mustard (I used Trader Joes Aioli Garlic Mustard Sauce)
2 tsp Minced Garlic
2 tsp EVO
1/4 C Pine Nuts
1/4 Cup Slivered Almonds
2 Green Onions (diced)
1/4 tsp Ground Black Pepper
1 TBS Apple Cider Vinegar
Juice of 1 Lemon
Olive Oil Spray (I use a Misto)
Heat a skillet to medium high. Toss in your pine nuts and slivered almonds. Watch and stir them around to prevent from burning. Do this for about 3 -5 mins (or until nuts are evenly toasted).
Move your pine nuts and almonds to one side of the pan. Spray the open area of the pan with EVO toss in your chopped brussels sprouts and green onions. Saute until softened.
As the brussels sprouts cook, whisk: mustard, apple cider vinegar, lemon juice, minced garlic, and black pepper in a bowl. Once the brussels sprouts are soft, toss with dressing and toasted pine nuts and almonds. Serve warm or cold!