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: 

• Heat olive oil in a cast-iron skillet over medium heat until the oil shimmers.

• 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.

• Add the pickled chiles, toasted almonds, panko breadcrumbs and red wine vinaigrette to the mixture. Cook for an additional 2 minutes.

• Serve immediately while hot.