Brussels Sprouts With Almonds And Lemon Rind Food

ROASTED BRUSSELS SPROUTS WITH LEMON, PARMESAN AND BREADCRUMBS

Steps:

• Preheat the oven to 375 degrees F.
• Heat a large skillet coated with oil over medium-high heat. Fit a wire rack into a sheet pan.
• Working in batches, sprinkle the Brussels sprouts with salt and pan-fry until browned and the outer leaves are crisp, about 5 minutes. Remove to the wire rack. Once all Brussels have been cooked, transfer the sheet pan to the oven until the Brussels sprouts are tender, about 10 minutes.
• Transfer the Brussels sprouts to a serving dish. Top with some grinds of black pepper, a squeeze of lemon, a few shakes of hot sauce and the Parmesan, panko and parsley. Serve!

ROASTED BRUSSELS SPROUTS WITH ALMONDS AND HONEY

Steps:

• Preheat oven to 400 degrees. Place sprouts,butter,and almonds on a rimmed baking sheet. Season with salt and pepper; toss to combine. Roast, stirring, until golden brown and tender, 35 to 40 minutes.
• Transfer to a serving bowl; immediately dress with honey and lemon juice, and season with salt and pepper. Serve warm or at room temperature.

LEMONY FRIED BRUSSELS SPROUTS RECIPE BY TASTY

Steps:

• Preheat oven to 400ºF (200˚C).
• In a 12-in (30-cm) oven-safe skillet, add the olive oil over medium heat. Once the oil begins to shimmer, add the Brussels sprouts and cook, stirring occasionally, until crisp and lightly caramelized, 3 to 4 minutes.
• Add the garlic, ginger, and lemon zest. Cook until fragrant about 30 seconds.
• Transfer the skillet to the oven and roast for 10 minutes, or until tender. Remove from the oven.
• Preheat oven to broil.
• In a blender or food processor, add the goat's milk, goat cheese, mustard, and lemon juice, and pulse until smooth. Stir in the red pepper flakes.
• Add the basil to the skillet with the Brussels sprouts. Add the goat's milk mixture and stir to combine.
• Sprinkle with Parmesan cheese and almonds.
• Broil for 2 to 3 minutes, or until the cheese has melted.
• Season with salt and pepper, and top with additional basil.
• Enjoy!

LEMON-PEPPER BRUSSELS SPROUTS

Steps:

• In a large skillet over medium heat, cook the brussels sprouts in butter and oil for 10-12 minutes or until tender. Add the green onions, lemon juice, lemon-pepper and salt; cook 1 minute longer.

BRUSSELS SPROUTS WITH ALMONDS AND LEMON RIND

Steps:

• Rinse and chop the hard ends off the brussels sprouts. Cut each brussels sprout in half, then, with flat surfaces down, sliver each brussels sprout into three to five parts. If you're running low on time, leave brussels sprouts whole and steam them while you are preparing the rest of the ingredients.
• Using a food processor or a knife, roughly chop almonds so that pieces are no smaller than corn kernels.
• Using a peeler, peel several strips of rind off a carefully washed lemon. Mince strips.
• In a medium saucepan, melt butter. Once fully melted but not smoking, add almonds, lemon rind, and plain bread crumbs. Sautee until golden brown.
• Add brussels sprouts to pan with a dribble of water, olive oil, or a mixture of the two so ingredients do not burn. Cover pot and check every couple of minutes, stirring each time, until the brussels sprouts are a bright green. Sprinkle with salt and pepper to your taste.