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Take your Brussels sprouts side dish to new heights with this delicious Italian recipe – it's magnifico!
Brussels sprouts are boring no more
My family was together for the holidays this year for the first time in a long while. Everything about our visit was wonderful, especially the food we shared.
After a trip my parents took to Italy a few years ago, my dad fell in love with Italian cuisine and has been cooking up a storm ever since (whenever my mom lets him in “her” kitchen).
My dad made this dish to go with our Christmas dinner – a definite one-up on the traditional boiled Brussels sprouts of years gone by.
This version is adapted from the recipe for Cavolini Di Bruxelles Con Le Mandorle (Brussels Sprouts with Almonds) in The Silver Spoon, a classic Italian cookbook.
Ingredients
Instructions
Catherine Roscoe Barr, BSc Neuroscience, is a Vancouver-based writer, editor, and fitness professional. Before settling on the west coast she lived in Sydney, Toronto, Oregon, Montana, and practically everywhere in Alberta. She can be found jogging with her adorable dog, dining with her fabulous husband or voraciously reading anywhere comfy.