1. 1

   Step 1

   Wash, trim, and halve 1 kg of Brussels sprouts.

2. 2

   Step 2

   Wash, quarter, and deseed 4 tomatoes.

3. 3

   Step 3

   Peel and finely chop 1 onion and 1 garlic clove.

4. 4

   Step 4

   Wash, shake dry, and finely chop 0.25 bunch of basil and 0.25 bunch of parsley.

5. 5

   Step 5

   Heat 4 tsp of rapeseed oil in a large pan.

6. 6

   Step 6

   Sauté the chopped onion and garlic in the pan over medium heat until translucent.

7. 7

   Step 7

   Add the Brussels sprouts and tomatoes and sauté for 2–3 minutes.

   Timer 3 min
8. 8

   Step 8

   Deglaze with 100 ml of vegetable broth.

9. 9

   Step 9

   Cover the pan and simmer over medium heat for 6–8 minutes.

   Timer 7 min
10. 10

    Step 10

    Season with salt and pepper.

11. 11

    Step 11

    Stir in 80 g of almonds and simmer for another 2–3 minutes until the liquid has almost evaporated.

    Timer 3 min
12. 12

    Step 12

    Stir in the chopped herbs, 2 tbsp of white wine vinegar, and 0.5 tsp of honey.

13. 13

    Step 13

    Season to taste with salt and pepper once more and serve.

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