These stovetop brussels sprouts are a quick and easy way to add a healthy side dish to any meal! The Brussels Sprouts are cooked until brown and crispy and the almonds add a delicious crunch!
Remember when brussels sprouts were just a joke of a vegetable used to threaten children? We’ve come a long way since then. We’ve realized that there are tons of delicious way to prepare these mini cabbages, that bring out wonderful textures and flavors! I love brussels sprouts shredded in a salad but I also love when they’re brown and crispy. I often roast them to achieve a similar taste, but this pan method is much faster! And let’s be real, sometimes I just have no time to waste when it comes to vegetable preparation.
I prefer a cast iron pan for this method but if you don’t have one, you can still make these in any large pan you have in your kitchen. If you don’t have any sliced almonds, you can swap in pine nuts or even walnuts. I just love the extra crunch!
If the taste wasn’t enough to convince you to make this recipe, then how about the fact that Brussels sprouts are an excellent source of Vitamin K, which is important for bone health. They’re also a great source of fiber, vitamins A and B6, folate, thiamin, potassium, and manganese, as well as copper, calcium, and iron. Need I say more?Print
These pan-fried Brussels sprouts are a delicious and quick way to turn these vegetables into an addictive side dish!
- 1 lb sprouts, halved
- 1 tbsp olive oil
- 1/4 cup sliced almonds
- Salt and pepper to taste
- Trim the ends off the Brussels sprouts and cut them in half.
- In a large pan or cast iron skillet, heat the olive oil for over medium heat for 30 seconds.
- Place the brussels sprouts cut side down on the pan.
- Sprinkle with salt and pepper.
- Cook over medium-high heat for 5-7 minutes until browned, then flip and continue to cook for 2-3 more minutes.
- When the sprouts have browned on both sides, remove from pan and set aside.
- In the same pan, add the sliced almonds and stir for 1-2 minutes until just toasted. They should be light brown but not too dark.
- Top the brussels sprouts with the sliced almonds and add salt and pepper to taste.
The trick is to be patient and don’t flip them until they’ve really browned. I’m an impatient cook but these are worth the wait.
These are so yummy and they literally only take about 15 minutes to get on the table. Sometimes I’ll add a squeeze of fresh lemon juice on top. These pan-fried Brussels sprouts are delicious served with some tempeh bacon or even this vegetarian pot pie!