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Serves 4 (serving size: about 1/2 cup)
Since there’s a touch of sugar in this recipe, stir the Brussels sprouts often to prevent burning. If you’re feeling extra decadent, top this side with a little grated Manchego cheese.
Ingredients
- 1 tablespoon olive oil
- 1 pound trimmed and halved Brussels sprouts
- 1 tablespoon chopped garlic
- 2 teaspoons light brown sugar
- 1 teaspoon smoked paprika
- 1/4 teaspoon kosher salt
- 3 tablespoons apple cider vinegar
- 2 tablespoons chopped salted smoked almonds
Nutritional Information
- Calories 122
- Fat 6g
- Satfat 1g
- Unsatfat 4g
- Protein 5g
- Carbohydrate 14g
- Fiber 5g
- Sugars 5g
- Added sugars 2g
- Sodium 178mg
- Calcium 5% DV
- Potassium 10% DV
How to Make It
Heat 1 Tbsp. olive oil in a large skillet over medium-high. Add 1 lb. trimmed and halved Brussels sprouts; cook, stirring often, until browned, 10 to 12 minutes. Add 1 Tbsp. chopped garlic, 2 tsp. light brown sugar, 1 tsp. smoked paprika, and 1/4 tsp. kosher salt. Cook, stirring often, 1 minute; remove from heat. Stir in 3 Tbsp. apple cider vinegar. Sprinkle with 2 Tbsp. chopped salted smoked almonds.
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