A quick and easy side dish with the nice addition of nuts for crunch and the nut oil for flavor. Don't worry about making the cuts int the Brussels Sprouts perfect or even, the idea is to separate just a little to let the water in to cook them, and then the oil and lemon juice in or flavor. Serves 3 – 4 as a side dish. .
- 1 lb. organic Brussels sprouts
- 1 organic Meyer lemon
- 2/3 cups Redwood Valley Nut Co. organic almonds
- Diamond kosher salt and Pohnpei Pepper Co. fresh pepper
- J. LeBlanc Almond Oil
- Cravero Parmigiano-Reggiano cheese, for garnish (optional)
Trim the core of the sprouts, and cut a little slice (lengthwise) about half way through the top of each sprout, and separate a little to open.
Squeeze the Meyer lemon, removing any pits or pith.
Coarsely chop the almonds.
Preheat the oven to 325F. Arrange the almonds in a single layer on a baking sheet or sheet pan. Roast in the oven until warm and fragrant, about 3 – 5 minutes.
Bring a large pot of salted water to boil. Prepare an ice bath (big bowl of ice water.) Boil the sprouts until the color brightens and they are just beginning to get tender, about 3 – 5 minutes.
Drain and transfer to the ice bath to stop the cooking. Drain and the sprouts dry.
Transfer to a large bowl. Using your hands or a knife, break apart each sprout and separate the leaves just a bit (or quickly chop using the slicing disk of your food processor.)
Toss with the Meyer lemon juice, add salt and pepper to taste, top with the toasted almonds and drizzle with the almond oil. Garnish with fresh shavings of Parmigiano-Reggiano cheese if using. Serve right away.