Spicy Brussels 'Shouts' with Almonds

Tender, steamed Brussels Sprouts finished off in a pan with hot chili oil, salty toasted almonds and shaved Parmesan cheese.


1 1/2 lbs. Brussels sprouts

1 cup whole blanched almonds

2 tablespoons butter

1 tablespoon olive oil

2 tablespoons hot chili oil

Juice of 1/2 lime

Shaved Parmesan cheese


Trim stems from sprouts, remove outer leaves and cut in half.  Place in bowl with a splash of water, cover (leaving a vent hole) and microwave 5 minutes, or just until fork tender.

Meanwhile, in a medium skillet, saute almonds in butter until browned.  Remove to a small dish.

Add olive oil to skillet, toss with Brussels sprouts, then drizzle with chili oil.  Saute, turning just for a few minutes until sprouts start to brown.  Turn off heat, squeeze lime over, add almonds and toss well.  Serve with a topping of shaved Parmesan.  Serves 4 - 6.