Summer Brussels Sprouts

A few months ago I shared my Toasted Brussels Sprouts recipe, which is perfect for the fall and winter months. Since spring is quickly approaching, I am sharing my Summer Brussels Sprouts recipe. This version of Brussels sprouts is a little lighter and the perfect base for a salad. With the help of Trader Joe’s (of course), it is super easy to whip up using their pre-shaved Brussels sprouts and sliced almonds. This side pairs well with chicken or fish, and I added my simple pesto salmon on top. I just top each piece of salmon with pesto, bake at 425 degrees for 12-16 minutes and boil for 2 minutes to finish. I have included the full recipe for Summer Brussels Sprouts below. Enjoy! xoxo

Images via Alex Phillips.

Print Summer Brussels Sprouts Recipe

2 tablespoons extra virgin olive oil

3 cups shaved Brussels sprouts

1 tablespoon lemon juice

1/2 teaspoon salt

1/2 teaspoon pepper

3/4 cup of sliced almonds

Heat olive oil in a skillet over medium heat, and add shaved Brussels sprouts. Toss with lemon juice, salt, and pepper. Add sliced almonds and cover, and let simmer until Brussels sprouts start to soften. Remove from heat and serve warm. Top with shaved parmesan cheese.