- 2 teaspoons Sumac
- 1 pound Brussels sprouts, cleaned (and halved if small)
- 2 tablespoons Brothers Marketplace Organic extra virgin olive oil
- 1 teaspoon kosher salt, divided
- 1/2 cup sliced almonds
- 1 lemon cut in wedges
- In a large skillet over medium-high heat olive oil, Brussels sprouts, 1/2 teaspoon salt, almonds and lemon wedges and Sauté for 5 minutes.
- Stir in sumac, coating Brussels sprouts. Squeeze roasted lemon wedges over Brussels sprouts and season with remaining salt. Serve warm.