Pan-fried Brussels sprouts with almonds

Preparation

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.