Fried Brussels Sprouts with Toasted Almonds
Submitted by Almond Board of California
Created by John Csukor
Ingredients:
1 Tbsp. Olive Oil
2 lb. Brussels Sprout
to taste pickled chiles
to taste toasted almonds
to taste panko breadcrumbs
to taste red wine vinaigrette
Procedure:
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Heat olive oil in a cast-iron skillet over medium heat until the oil shimmers.
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Add Brussels sprouts to the skillet and cook without stirring until the undersides of the sprouts turn golden brown, 5 to 7 minutes. Stir to turn sprouts over, and cook other sides until golden brown, another 5 minutes.
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Add the pickled chiles, toasted almonds, panko breadcrumbs and red wine vinaigrette to the mixture. Cook for an additional 2 minutes.
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Serve immediately while hot.
