Replace your boring slaw recipe with these smoky-sweet shaved brussel sprouts that pair well with a rich roast
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 10 minutes |
| Serves | 4 |
| Cuisine | Salad |
| Special Occasion | Christmas |
| Diet | Family Friendly |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 330 |
| Fat | 23.8g |
| Saturates | 6.3g |
| Protein | 8.4g |
| Carbs | 27.4g |
| Sugars | 12.1g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Finely slice the leek and garlic cloves.
2
Thinly slice the Brussels sprouts.
3
Melt the butter and olive oil in a large pan over a medium-low heat.
4
Stir in the leeks and sauté until tender.
5
Add the garlic and sauté for a minute or so.
6
Add the Brussels sprouts and increase the heat to high. Sauté for 8-10 minutes or until tender and slightly golden.
7
Stir through the maple and season well with the salt and pepper.
8
Toast the flaked almonds.
9
Place the Brussels sprouts mix on a serving dish and dress with the lemon juice and zest and sprinkle the almonds and sultanas over.
10
Top with Parmesan shavings and serve.