Stovetop Brussels Sprouts with Almonds
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!
I love this recipe because it’s a quick way to make Brussels sprouts taste delicious! While I love roasted Brussels sprouts, cooking them in the oven can take a long time. This recipe is a little faster, but they still taste amazing!
Ingredients & Substitutions
- Brussels sprouts– Trim the ends and slice them in half. You can also buy pre-trimmed Brussels sprouts if you want to save time!
- Olive oil– A little oil is necessary; either olive oil or avocado oil is great.
- Almonds– I like adding sliced almonds because they add a nice crunch. If you don’t have sliced almonds, you can use whole almonds, just roughly chop them first.
- Lemon juice– I love the bright flavor this adds to the dish.
- Salt & pepper- Just add it to taste!
Looking for a spicy twist? Try my hot honey Brussels sprouts or my Brussels sprout and farro salad.
How to Make Brussels Sprouts on the Stovetop
Stovetop Brussels Sprout Add-Ins
- If you don’t have sliced almonds, try this with walnuts instead!
- Drizzle with balsamic vinegar or balsamic glaze for a savory, umami flavor.
- Try sprinkling fresh Parmesan or Pecorino Romano after toasting the almonds.
- For a hit of sweetness, sprinkle with fresh pomegranate seeds.
Are Brussels Sprouts Healthy?
Yes! 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. Cooking these on the stovetop in a little bit of oil is a healthy way to prepare them.
How to Store Leftover Brussels Sprouts
Reheating leftover Brussels sprouts can be a little tricky. Reheating in the microwave will result in soggy sprouts. The best way to reheat is in an air fryer or on the stovetop. That’s the best way to get a tender result without making them mushy. But this recipe is best when eaten right away.
More Brussels Sprouts Recipes
If you have leftover Brussels sprouts, I have a whole list of what to make with shredded Brussels sprouts. And I also have some tasty recipes that use whole Brussels sprouts:
- Brussels Sprout Tacos
- Shaved Brussels Sprouts Salad
- Brussels Sprout Caesar Salad
- Shredded Brussels Sprouts
Stovetop Brussels Sprouts with Almonds
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
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!
Ingredients
- 1/2 lb Brussels sprouts, trimmed and halved
- 1 tablespoon olive oil
- 1/4 cup sliced almonds
- 1 teaspoon lemon juice
- Salt and pepper to taste
Instructions
- Place the Brussels sprouts cut side down in a large, non-stick skillet.
- Drizzle with olive oil, then cook over medium heat for 5 minutes.
- Sprinkle with salt and pepper, flip the Brussels sprouts, and continue to cook for 2 minutes.
- Add the sliced almonds and lemon juice and continue to cook for 1-2 minutes until the almonds are toasted.
Notes
Starting the Brussels sprouts in a cold pan gives them time to begin cooking while the oil heats up, so they cook all the way through. Don’t be afraid of the browning on the outside!
What to Pair With Stovetop Brussels Sprouts
Looking for the perfect dinner recipe to serve with this dish? Try this delicious Ravioli Lasagna or serve them with a Chipotle Black Bean Burger. These are a great vegetable side to pair with Pasta Alla Norma, too!
What’s your favorite way to prepare Brussels sprouts?
I was waiting for a complication…but nope, this looks super easy and delicious! On my winter cooking list!
This recipe must read my mind. I was just thinking about the bag of Brussels sprouts sitting in my fridge I need to use. I also have a bag of mandarin oranges, I think I will throw some of those in there too and use he walnuts. YUM!
Brussels sprouts are one of my favourite vegetables, but I’ve never pan-fried them before. I need to try that. I love how fast and easy it is to prepare!
I’ve always loved sprouts, even the nasty boiled ones that wold get rolled out every Christmas… But now I cook in bucket loads of ways, I’ve been working on confit in duck fat recently, love the sound of this recipe!