1 lb. Brussels sprouts
1 tsp + 1 Tbsp extra virgin olive oil
2 shallots, thinly sliced
¼ tsp kosher salt (optional)
1/3 c slivered, Blue Diamond Almonds, toasted (see toasting instructions below)
Trim ends of Brussels sprouts. Cut in halves, or quarters, depending on size, for even cooking.
In a large skillet (I prefer cast iron), sauté sliced shallots in 1 tsp olive oil until golden brown, avoid burning. Remove from pan and set aside.
Sauté Brussels sprouts in remaining (1 Tbsp) olive oil until golden brown and some leaves begin to crisp.
Add shallots to sautéed Brussels sprouts, season with kosher salt as desired. Gently toss to combine.
Top with toasted, slivered Blue Diamond Almonds (simple toasting instructions below). Serve hot.
To toast almonds: place slivered Blue Diamond Almonds in non-stick pan over medium heat, stirring constantly to avoid burning. Promptly remove from almonds from hot pan when nuts begin to brown, to avoid burning.