Being a little snot about eating your greens is so out. Get with it. If you want to look hot as sin these days? Then that means making some serious dietary changes. Learn to cook well. Eat food that is full of nutrient dense benefits and don’t compromise! Aka.. eat your Brussels. This recipe is quite frank, my simplest holiday must-have for greens. Enjoy my sweet friends. xx ck
Pan Seared Brussels Sprouts w/ Apricots + 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.