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:
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
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.