Roasted Brussels Sprouts with Almonds

Ingredients

• 1 kg Brussels sprouts
• 4 tomatoes
• 1 onion
• 1 Garlic clove
• 0.25 bunch basil
• 0.25 bunch Parsley
• 4 tsp rapeseed oil
• 100 ml Vegetable broth
• Salt
• Pepper
• 80 g almond kernels
• 2 tbsp white wine vinegar
• 0.5 tsp honey

Instructions

1. 1.

   Wash, trim and halve the Brussels sprouts. Wash tomatoes, quarter them and remove seeds. Peel onion and garlic and finely chop. Wash herbs, shake dry and chop.

2. 2.

   Heat oil in a large pan and sauté onion and garlic until translucent over medium heat. Add Brussels sprouts and tomatoes and cook for 2–3 minutes.

3. 3.

   Deglaze with vegetable broth, cover and simmer over medium heat for 6–8 minutes. Season with salt and pepper, stir in almonds and continue cooking for another 2–3 minutes until the liquid has almost evaporated. Mix in herbs, vinegar and honey, adjust seasoning with salt and pepper, then serve.