Brussels Sprouts with Smoked Balsamic Vinegar, Shallots and Slivered Almonds

I do love me some brussels sprouts. And you should too. Because these babies are delicious. You get the perfect zing from the balsamic vinegar, crunch from the almonds and just flavor. flavor. flavor. from the shallots and garlic. Easy peasy lemon squeezy. Okay, well, no lemon squeezes – but this is super easy and a perfect side dish.

Brussels Sprouts with Balsamic Vinegar, Shallots and Slivered Almonds:

(Yield: 6 servings)

• 1 1/2 lbs. brussels sprouts
• 2 tablespoons olive oil
• 1 shallot, minced
• 2 large cloves garlic, minced
• 3 tablespoons smoked balsamic vinegar
• 1/4 cup slivered almonds
• Salt and pepper to taste

To begin, let’s peel the outer leaves of the brussels sprouts and halve these puppies.

Then, mince your shallot and garlic. In a large pan, heat your olive oil over medium-high heat; once hot, add the shallots and garlic.

Let cook for about three to four minutes or until they begin to brown. Then, add your brussels sprouts (keeping the pan hot so they achieve a gorgeous golden-brown color).

Let cook for about 8 to 10 minutes. Then, add your balsamic vinegar and slivered almonds and let cook for an additional two or three minutes to allow the sprouts to absorb the vinegar and to really crisp up.

Remove from heat and voila!

See, told you it was easy peasy – you’re already finished!

Cheers!