Brussels Sprouts with Slivered Almonds & Dates
You turned your nose up at these as a kid. Now, it’s time to make amends and enjoy this close relative to cabbage. Did you know that Brussels sprouts are loaded with a hefty dose of vitamin K, which helps with calcium absorption. Slice and sauté these babies, and then mix with shallots, dates and slivered almonds for a winning combination.
1 pound Brussels sprouts, cored and sliced in thin strips
2 large shallots, minced
2 tablespoons olive oil
¼ cup slivered almonds, toasted
¼ cup medjool dates, pitted and chopped
½ lemon (include both juice and zest)
Sea salt and pepper to taste
In large pan, add one tablespoon of olive oil and sauté shallots until golden brown, about 2-3 minutes. Remove the shallots and add remaining olive oil and cook the sliced Brussels sprouts until slightly browned, about 4-5 minutes. Season with salt and pepper. Mix the cooked shallots into the sprouts. Add in the lemon juice and lemon zest. Next, toss in the toasted slivered almonds and chopped dates. Serve immediately. Enjoy!