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. They're simply delicious and they're ready in just 10 minutes.
Ingredients
2tablespoonsolive oil
¾ lbbrussels sprouts, trimmed and halved
¼ teaspoonsea salt
2tablespoonsbalsamic glaze
¼ cupchopped roasted almonds
Instructions
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. See notes.
Once the brussels can be pierced with a fork, remove the pan from the heat and stir in the chopped almonds and balsamic glaze.
¼ cup chopped roasted almonds, 2 tablespoons balsamic glaze
Notes
Depending on the size 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.