Pan seared brussels sprouts are an easy to make side dish that you can goes as well beside a quick weeknight main as it does with a special dinner.
- 2 tablespoons whole almonds
- 1 teaspoon cooking oil
- 11 ounces (about 16) brussels sprouts, cut in half
- ¼ cup balsamic vinegar
- A good pinch of Maldon, or other flaky sea salt
- Heat a pan (preferably cast iron) on medium high heat. Add the almonds and toast them, shaking the pan occasionally, until they start to brown and are fragrant. Remove them from the pan and, when they are cool enough to handle, coarsely chop them.
- Add the oil to the same pan. Place the Brussels sprouts, facedown, in the pan. Work in batches if you need to so that the Brussels are in a single layer. Cook them for about 5 minutes, or until they are dark brown on the bottom. Add a few tablespoons of water (no need to be exact) to the pan and cover it with a lid – this will ensure they are cooked through. I like my Brussels with a bit of crunch still but if you like them softer you may want to add another splash of water to the pan. Remove the Brussels from the pan.
- Add the balsamic vinegar to the same pan. It will start to bubble up immediately. Wait about 15 seconds then pour the reduced balsamic over the Brussels. Top with the chopped almonds and a good pinch of flaky sea salt.