As long-time readers of this blog will know, I get a lot of my best recipes from Cooking Light magazine, which I have subscribed to for years. So I was devastated to see a notice in my most recent issue that it would be the last issue! Because my subscription still has about two years to go, I will instead get something called Eating Well, which they promise will have lots of the same features as Cooking Light. Color me cynical.
Meanwhile, try this easy and delicious recipe. I happened to have all the ingredients on hand, even smoked paprika. The sprouts came out crunchy and with a very nice flavor from the almonds, paprika and vinegar.
Combine the garlic, brown sugar, paprika and salt ahead of time in a small dish; you may want to measure out the vinegar too. This will make it easier to add them at the right time.
Ingredients:
1 Tbs. olive oil
1 lb. Brussels sprouts, trimmed and halved if large
1 Tbs. chopped garlic
2 tsp. light brown sugar
1 tsp. smoked paprika
¼ tsp. kosher salt
3 Tbs. apple cider vinegar
2 Tbs. chopped salted smoked almonds
Directions:
Heat the olive oil in a large skillet over medium-high heat. Add the Brussels sprouts and cook, stirring often, until browned, 10 to 12 minutes.
Add the garlic, brown sugar, smoked paprika and salt. Cook, stirring often for another minute, then remove from heat. Stir in the vinegar. Sprinkle with the chopped almonds and serve.
Serves 4
Bobbie's Best Recipes 