Brussels Sprouts with Lemon and Almonds

by Matthias Schmitt

Brussels Sprouts with Lemon and Almonds

Instructions

Cut around 600g Brussels sprouts into halves or quarters, blanche them briefly in boiling water, before plunging into cold as soon as they’re verging on tender.

Melt 50g butter in a frying pan and sauté 1 finely sliced shallot until softened.

Add the sprouts, the grated zest of 1 lemon, a good grinding of black pepper, a pinch of salt and a squeeze of the lemon’s juice.

Toss in the pan for a couple of minutes until nicely coated and warmed through, then sprinkle over a handful of toasted flaked almonds.

Serve before the nuts lose their crunch.

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