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.