Now that I'm working from home up in Seattle, it can sometimes be a challenge to come up with new lunches that are different and quick to prepare. This dish really came together as a result of looking through our fridge and trying to make something up with what was left - a pound of brussels sprouts - and some staples that I always have on hand: olives, parmesan, and slivered almonds. It turned out to be almost a Mediterranean-inspired brussels sprout dish and a flavor combination that I wouldn't have thought of (brussels sprouts and olives) but one that worked surprisingly well. Although I love both, I've come to enjoy brussels sprouts almost more when they are sliced and sauteed than roasted, and they're just as easy to prepare. I ate this as a sort of big salad for one, but it could also be great for two served with bread or even over the top of orzo, or alternatively as a side dish.
Sauteed Brussels Sprouts with Olives, Almonds, and Parmesan
Serves 1-2 as a main dish, 4 as a side (can also be easily doubled)
Active Time: 15 minutes
Total Time: 15 minutes
Extra virgin olive oil
~1 lb. brussels sprouts, sliced (I slice mine lengthwise into about 4 pieces per sprout)
1/4 c. pitted kalamata olives, cut in half lengthwise
1/4 c. parmesan cheese (cut several thin slices and then crumble or tear apart into rough pieces)
1/4 c. slivered almonds
Juice of 1/2 lemon
Heat 1 T. of olive oil in a large skillet over medium high heat. Add the brussels sprouts and a pinch of salt and cook, stirring occasionally, for approximately 5-10 minutes or until they start to soften and brown. Meanwhile, heat the almonds in a small dry skillet over medium low heat and toast while the sprouts are cooking (keep an eye on these as they can burn; transfer to a bowl when starting to turn golden brown). Remove from the brussels sprouts from the heat and stir in the almonds, olives, parmesan, lemon juice, another pinch of salt and some fresh ground pepper, and combine.