Sauteed Brussels Sprouts

1. 1

   Heat a pot of water and, once boiling, add the Brussels sprouts and carrots. Bring the water back to a boil, and then remove it from the heat and strain the vegetables.

2. 2

   Heat a frying pan over medium heat with a bit of olive oil. Once it is hot, add the Brussels sprouts and carrots and saute them. Season them with several pinches of salt and the balsamic vinegar. Then add the honey and dried figs and stir well.

3. 3

   Cook the vegetables until until they are carmelized, or light golden brown. Sprinkle with the almonds and stir again, then remove from the heat.

4. 4

   Serve as a side dish.

* Per serving · 4 servings · Values may vary.

No additional tips available.