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Here’s a quick and easy side dish made with Brussels Sprouts for your holiday meals. Brussels sprouts have quite a bad rap because they tend to be pungent and mealy when cooked improperly. But this pan seared brussels sprouts recipe is so tasty that even my 3 year old couldn’t stop eating them.

Pan searing brussels sprouts until toasty is a quick alternative to roasting them in the oven. Topping with crispy panko breadcrumbs and almonds nicely balance both the taste and texture of the dish.

Garlic flavored olive oil is used to cook the sprouts and toast the bread crumbs. Luckily I had Colavita roasted garlic flavored extra olive oil and it made the dish taste absolutely delicious.

Recipe is from Vegetarian Times magazine

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Pan Seared Brussels Sprouts with Toasted Almonds Yum
Pan searing brussels sprouts until toasty is a quick alternative to roasting them in the oven. Topping with crispy panko breadcrumbs and almonds nicely balance both the taste and texture of the dish.
Pan Seared Brussels Sprouts with Toasted Almonds
Course side dish
Cuisine american
Prep Time 15 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
  • 3 cups (1 lb.) Brussels Sprouts, trimmed and halved
  • ½ cup Panko breadcrumbs
  • ¼ cup Almonds Slivered , dry roasted
  • 2 tbsps Garlic flavored oil
  • 1 tsp Lemon zest
  • 1 tbsp Lemon juice
  • To taste Salt Pepper &
Course side dish
Cuisine american
Prep Time 15 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
  • 3 cups (1 lb.) Brussels Sprouts, trimmed and halved
  • ½ cup Panko breadcrumbs
  • ¼ cup Almonds Slivered , dry roasted
  • 2 tbsps Garlic flavored oil
  • 1 tsp Lemon zest
  • 1 tbsp Lemon juice
  • To taste Salt Pepper &
Pan Seared Brussels Sprouts with Toasted Almonds
Instructions
  1. Heat 1tbsp oil in a large skillet over medium heat. Add the breadcrumbs and toast for 3~5 minutes or until golden brown. Make sure to stir often. Transfer to bowl, stir in almonds and lemon zest.
  2. Wipe out the skillet and add the remaining 1tbsp oil and heat over medium heat. Add brussels sprouts cut side down, cover and lower the heat to medium-low. Cook for 10~12 minutes, or until the brussels sprouts are light brown on cut side.
  3. Uncover, increase the heat to medium-high heat and cook for 3 minutes or until brussels sprouts are dark brown and beginning to smell toasty.
  4. Sprinkle the lemon juice and season with salt & pepper and transfer to serving bowl. Top with breadcrumbs and serve immediately.
Recipe Notes

Linking this to Valli's 'Cooking from Cookbook ChallengeDecember -- Week 1'.

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7 thoughts on “Pan Seared Brussels Sprouts with Toasted Almonds”

  1. Pavani ..its such a refreshing look of the recipe….though it is not found in this part of the continent ….but would love to try this recipe with some other greens.

  2. I am not a big fan of brussels sprouts but grilling it with a southwestern flavours or lemon and garlic salt is probably the only way I can have it!! Lovely clicks.Shobha

  3. Just recently became a fan of brussel sprouts! This sounds delicious! Now if I could get the rest of the family on board!

  4. I hated brussel sprouts for a long time because of my first experience eating raw while in a play in college…don’t ask….but once I tasted them cooked I have now loved brussel sprouts – this looks like another delicious way to enjoy them

  5. I hated brussel sprouts for a long time because of my first experience eating raw while in a play in college…don’t ask….but once I tasted them cooked I have now loved brussel sprouts – this looks like another delicious way to enjoy them

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