Brussels sprouts with lemon juice and almonds
4 servings
60 minutes
Brussels sprouts with lemon juice and almonds is an elegant dish of European cuisine that combines the freshness of citrus notes with nutty crunchiness. Its roots trace back to the traditions of simple yet refined sides popular in Western gastronomy. Tender sprouts are first blanched to retain their natural brightness and then sautéed in butter with onions, gaining a subtle sweetness. Lemon juice adds a light tang that balances the flavor, while almond flakes provide a pleasant crunch. This dish is perfect as a light dinner on its own or as an exquisite side for meat and fish.
1
Wash the cabbage well and remove the old leaves. Bring water to a boil in a pot and boil the cabbage until soft for about 3 minutes, without losing color. Then quickly rinse under cold water. Cut each head in half.
- Brussels sprouts: 500 g
2
Heat half of the butter in a large saucepan over medium heat. Add finely chopped onion and sauté until translucent for 4-5 minutes. Add the remaining butter and cabbage. Increase the heat and sauté, stirring, for a few more minutes. Season with salt and pepper while cooking. Be careful not to overcook, or the cabbage will become slightly bitter.
- Butter: 5 tablespoon
- Onion: 0.5 head
- Butter: 5 tablespoon
- Brussels sprouts: 500 g
- Salt: to taste
- Freshly ground black pepper: to taste
3
Remove from heat, add lemon juice and half of the almonds. Season with salt and pepper, and transfer to a serving bowl. Sprinkle with the remaining almonds and serve.
- Lemon juice: 1 teaspoon
- Roasted almond flakes: 30 g
- Salt: to taste
- Freshly ground black pepper: to taste
- Roasted almond flakes: 30 g