Substances
– 1 lb (450 g) Brussels sprouts, trimmed and thinly sliced or shredded
– 3 tablespoons cold-pressed olive oil
– Salt and pepper, to style
– 4 cloves garlic, minced
– 1/4 cup balsamic vinegar
– 1 tablespoon date syrup
– 1/2 cup uncooked almonds, roughly chopped
Directions
- Put together the Brussels Sprouts:
– Thinly slice or shred the Brussels sprouts utilizing a pointy knife or a meals processor.
- Put together the Almonds:
– Soak the almonds in water for 4-6 hours or in a single day to melt them.
– Drain and roughly chop the soaked almonds.
- Make the Balsamic Glaze:
– In a small bowl, whisk collectively the uncooked balsamic vinegar, date syrup, minced garlic, and cold-pressed olive oil.
- Mix and Marinate:
– In a big bowl, toss the shredded Brussels sprouts with the balsamic glaze combination till they’re nicely coated.
– Add the chopped almonds and toss once more.
- Marinate:
– Let the Brussels sprouts combination marinate for not less than half-hour at room temperature to permit the flavors to meld and the sprouts to melt barely.
- Serve:
– Switch the marinated Brussels sprouts to a serving dish.
– Serve instantly and luxuriate in!
