Name: Brussels Sprouts Stir-Fry with Cheddar and Almonds
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: 15 ml olive oil; 112.5 g brussels sprouts; 1.25 g salt; 15 g almonds; 30 ml white wine vinegar; 15 ml honey; 0.25 tsp crushed red pepper flakes; 15 g cheddar cheese; 0.25 item lemon

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Brussels Sprouts Stir-Fry with Cheddar and Almonds

Brussels Sprouts Stir-Fry with Cheddar and Almonds

A quick and flavorful stir-fry featuring Brussels sprouts, cheddar cheese, and roasted almonds.

Source

Ingredients:

15
ml
olive oil
112.5
g
brussels sprouts
1.25
g
salt
15
g
almonds
30
ml
white wine vinegar
15
ml
honey
0.25
tsp
crushed red pepper flakes
15
g
cheddar cheese
0.25
item
lemon

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Instructions:

Heat 45 ml of olive oil in a large skillet over medium-high heat. Add 450 g of Brussels sprouts and cook, tossing occasionally, until bright green and charred, about 6-8 minutes. Stir in 5 g of salt and transfer to a bowl.
In the same skillet, add 60 g of chopped almonds and the remaining 15 ml of olive oil. Cook over medium-high heat, stirring often, until the almonds are lightly charred, about 45 seconds. Transfer to the bowl with the Brussels sprouts.
Combine 120 ml of white wine vinegar, 60 ml of honey, and 1 tsp of crushed red pepper flakes in the pan. Cook over medium heat until reduced to a honey-like consistency, about 5 minutes. Scrape into the bowl with the Brussels sprouts and toss to coat. Adjust seasoning with more salt if needed.
Transfer the mixture to a platter and scatter 60 g of grated cheddar cheese on top. Grate the zest of 1 lemon over the dish before serving.

Nutrition	Per Serving 229 g	Per 100g
Energy	384.6 kcal	168 kcal
Protein	10.5 g	4.6 g
Fibre	7.1 g	3.1 g
Salt	1.5 g	0.7 g
Sugar	15.7 g	6.8 g
Carbohydrates	28.1 g	12.3 g
Fat	27.5 g	12.0 g

15
ml
olive oil
112.5
g
brussels sprouts
1.25
g
salt
15
g
almonds
30
ml
white wine vinegar
15
ml
honey
0.25
tsp
crushed red pepper flakes
15
g
cheddar cheese
0.25
item
lemon

Heat 45 ml of olive oil in a large skillet over medium-high heat. Add 450 g of Brussels sprouts and cook, tossing occasionally, until bright green and charred, about 6-8 minutes. Stir in 5 g of salt and transfer to a bowl.

In the same skillet, add 60 g of chopped almonds and the remaining 15 ml of olive oil. Cook over medium-high heat, stirring often, until the almonds are lightly charred, about 45 seconds. Transfer to the bowl with the Brussels sprouts.

Combine 120 ml of white wine vinegar, 60 ml of honey, and 1 tsp of crushed red pepper flakes in the pan. Cook over medium heat until reduced to a honey-like consistency, about 5 minutes. Scrape into the bowl with the Brussels sprouts and toss to coat. Adjust seasoning with more salt if needed.

Transfer the mixture to a platter and scatter 60 g of grated cheddar cheese on top. Grate the zest of 1 lemon over the dish before serving.