Ok, this is the time of year when any recipe that I present to you, someone could turn up their noses. I know it because my partner in this period often distort his nose 🙂 Brussels sprouts then, tendentially bitter and very very green, are not appreciated almost by anyone. Fortunately I was born with a visceral love for the whole cruciferous family; broccoli, cabbage, sprouts … sautéed in a pan with garlic, oil and hot pepper are the top! <3 Brussels sprouts with ginger and almonds in my opinion can become a surprise even for those who have never had the courage to taste them.
The recipe is so simple that it would not even serve. Just a pack of sprouts, fresh ginger, almonds and you’re done.
Brussels sprouts are rich in minerals, vitamins, proteins and carbohydrates. They are useful for counteracting anemia, improving concentration and attention.
Brussel sprouts are used mostly for preparation of first course dishes and for filling rustic pies. Steam cooking at low temperatures is recommended to ensure full nutrients. If desired they can also be eaten raw in salads.
I ate the brussels sprouts with ginger and almonds as a side dish, but you can accompany them with brown rice or basmati rice 🙂
- 500gr brussels sprouts
- 24 almonds
- 10gr of fresh ginger
- 1 clove of garlic
- chili pepper
- Wash the Brussels sprouts and steam them until they are soft.
- Cut and strip the ginger and place it in a pan with oil, garlic and chilli.
- Add the cooked sprouts and sauté for a few minutes.
- Chop the almonds coarsely and add them to the sprouts.
- Add salt, stir and serve.