1 lb. Brussels sprouts
2 tsp oil
1 clove garlic, minced
3-4 Tbsp vegetable broth
salt to taste
chopped almonds
grated Parmigiano-Reggiano cheese (optional)

• In a large non-stick skillet heat the oil on medium heat.
• Add the almonds and toast lightly.
• Remove almonds and set aside.
• Trim off stem ends and cut the sprouts crosswise.
• Take apart the sprouts separating the leaves.
• Add the sprouts, garlic, salt, nutmeg and pepper to the pan.
• Sauté sprout leaves for two minutes.
• Add the broth one tablespoon at a time.
• Continue to sauté 6-8 minutes until sprouts are crisp-tender.
• Stir in the almonds and transfer to serving plates.
• Garnish with cheese.

Watch ChefMD preparing a similar dish here.

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!