Brussels Sprouts Salad With Almond



  • Brussels Sprouts (20 pieces)
  • Almond (1 Handful)
  • Olive oil (3 Tablespoons)


Wash the Brussels sprouts and peel the outer skin.

Boil it in a bowl filled with water for 7-8 minutes until soft.

Let's put the Brussels sprouts softened with the crushed almonds in the oven on a baking tray with greaseproof paper. Let's cook at 200 degrees until the tops are lightly browned and their odor comes out.

Let's drizzle olive oil on the cabbages with the almonds that came out of the oven.

 

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