1. Preheat the oven to 400F/200C. Trim the stem end from off the brussels sprouts and then cut crosswise into strips 3/8 inches wide. Place the shredded sprouts into a bowl.
2. Whisk together the balsamic vinegar, olive oil and brussels sprouts together with the olive oil mixture. Season with fresh ground black pepper and sea salt.
3. Take a roasting pan and brush with 1 tsp of olive oil, arranging the brussels sprouts in a single layer. Roast these until they are browned and tender, which should take about 25 minutes.
3. During the last few minutes of roasting, put the dried almonds into a pan and toast for 2-3 minutes, being sure to shake the pan so they do not burn.
4. Clean out the bowl you tossed the shredded sprouts in and once they are cooked through, toss in the hot sprouts with the coarsely grated raw parmesan. Arrange this onto a serving dish, sprinkling the almonds over before serving.
Ingredients
Directions
1. Preheat the oven to 400F/200C. Trim the stem end from off the brussels sprouts and then cut crosswise into strips 3/8 inches wide. Place the shredded sprouts into a bowl.
2. Whisk together the balsamic vinegar, olive oil and brussels sprouts together with the olive oil mixture. Season with fresh ground black pepper and sea salt.
3. Take a roasting pan and brush with 1 tsp of olive oil, arranging the brussels sprouts in a single layer. Roast these until they are browned and tender, which should take about 25 minutes.
3. During the last few minutes of roasting, put the dried almonds into a pan and toast for 2-3 minutes, being sure to shake the pan so they do not burn.
4. Clean out the bowl you tossed the shredded sprouts in and once they are cooked through, toss in the hot sprouts with the coarsely grated raw parmesan. Arrange this onto a serving dish, sprinkling the almonds over before serving.