Sautéed Shaved Brussels Sprouts with Shallots and Almonds | Clean Plates

Ingredients

• 1 pound/455 g Brussels sprouts, trimmed, outer leaves removed
• 2 tablespoons organic extra-virgin olive oil
• 6 medium-size shallots, sliced thinly (about 1 cup/100 g)
• 3 garlic cloves, sliced thinly
• 2 tablespoons freshly squeezed lemon juice (from 1 or 2 lemons)
• 1 ½ teaspoons chopped fresh dill
• ¼ cup/25 g sliced raw almonds, toasted, divided
• Fine sea salt to taste
• Freshly ground black pepper to taste