These quick and easy pan seared brussels sprouts are the perfect weeknight side dish. They're cooked until crispy and tender, then drizzled with balsamic glaze, and topped with crunchy almonds.


– Olive oil – Brussels sprouts – Sea salt – Balsamic glaze – Roasted almonds

Heat the oil in a large, non-stick frying pan over medium-high heat. Add the brussels sprouts cut side down and sprinkle them with salt.


Let them cook for 5 minutes, or until they are tender but still have a bit of bite. Reduce the heat if the brussels are browning too much.

Once the brussels can be pierced with a fork, remove the pan from the heat and stir in the chopped almonds and balsamic glaze.


Depending on the side of the brussels sprouts, after 5 minutes they will be fork tender and still have a bit of delicious bite to them.

If you prefer your brussels soft, add a splash of water and let them steam for another couple of minutes.

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