Photos by Pete Thompson

Perfect Holiday Sides: Pan Seared Brussels with Apricots and Toasted Almonds

  • Recipes

  • Dec 21 2011

Being a little snot about eating your greens is so out. This recipe is quite frank, my simplest holiday must-have for greens. Enjoy my sweet friends.

Pan Seared Brussels Sprouts with Apricot and Toasted Almonds:

Candice Kumai

1 ½ – 2 pounds Brussels sprouts, washed, trimmed, julienne sliced thin!

2 tablespoons extra virgin olive oil

½ cup dried apricots, julienne, thinly sliced

½ cup toasted sliced almonds

2 tablespoons apple cider vinegar

1 tablespoon honey

Sea Salt to taste

To cook!

1-    Toast the sliced almonds over a stovetop or in the oven for approx. 5 minutes on low heat.

2-    Trim and thinly slice the Brussels sprouts into a fine julienne.

3-    Thinly slice the apricots into a fine julienne.

4-    In a large sauté pan over medium heat, add the 2 tablespoons of extra virgin olive oil.

5-    Add in the Brussels sprouts, the apricots and toss well to coat in olive oil. Season with the vinegar and honey. Sauté for approx. 8 minutes.

6-    Add in the toasted slivered almonds.

7-    Season with sea salt to taste.

Word up.

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