Brussels Sprouts with Almonds

Preheat the oven to 180°C (medium)

Place the almonds in a baking dish and put it in the oven until they are crispy (about 15 minutes)

Take out of the oven, transfer to a plate and wrap

Rub the plate on the almonds to remove the skin

Remove them from the plate, chop well and reserve in a small bowl

In a large saucepan, over high heat, boil 2 liters of water with 1 tablespoon of salt and a thread of olive oil

Add the Brussels Sprouts and cook until tender (about 10 minutes)

Drain and transfer to a bowl with cold water

Drain again and let cool down (this process will make the Brussels Sprouts firm when reheated)

In a large frying pan, over high heat, melt the butter and mix in the Brussels Sprouts, parsley, salt, and black pepper

Let it warm up well (about 5 minutes)

Transfer to a deep dish, sprinkle with almonds and serve

154 calories per serving