Brussels sprouts with caramelized onions and toasted almonds
6 servings
10 minutes
Brussels sprouts with caramelized onions and roasted almonds is an exquisite dish of European cuisine, combining the tender texture of the sprouts, the sweetness of caramelized onions, and the crunchy nutty note of almonds. Often underrated, Brussels sprouts gain a new flavor thanks to butter and aromatic onions, creating a harmony of sweetness and slight bitterness. Roasted almonds add richness and depth to the taste. This dish is perfect as a warm salad or side for meat and fish dishes. It pairs wonderfully with white wine and fresh herbs. The simplicity of preparation and sophistication of flavor make it worthy of a festive table as well as a cozy family dinner.
1
Melt 175 grams of butter in a pan and sauté thinly sliced onion rings for 6-8 minutes until soft and caramelized. Transfer to a plate.
- Butter: 200 g
- Spanish onion: 3 pieces
2
Finely chop the cabbage and boil for 1 minute in salted boiling water. Drain and rinse under cold water.
- Brussels sprouts: 1 kg
- Celery salt: to taste
3
In a clean skillet, heat vegetable oil and fry the almonds for a few minutes until golden brown. Transfer to a plate.
- Vegetable oil: 150 ml
- Blanched almonds: 200 g
4
Melt the remaining butter in a pan and sauté the Brussels sprouts for 3-4 minutes until tender. Add the onion and almonds, season with salt and pepper, mix, and serve immediately.
- Butter: 200 g
- Brussels sprouts: 1 kg
- Spanish onion: 3 pieces
- Blanched almonds: 200 g
- Celery salt: to taste
- Freshly ground black pepper: to taste
