Infuse flavor into nutritious Brussels sprouts using just 5 ingredients with this recipe from The Endless Meal. Each sprout is sliced in half and seared before being cooked in tart balsamic vinegar and topped in crunchy almonds.
Pan Seared Balsamic Brussels Sprouts Ingredients Directions 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 grape seed 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 (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. Nutrition Information Serves: 2 | Serving Size: approx. 8 Brussels sprouts Per serving: Calories: 141; Total Fat: 6g; Saturated Fat: 0g; Monounsaturated Fat: 2g; Cholesterol: 0mg; Sodium: 197mg; Carbohydrate: 21g; Dietary Fiber: 7g; Sugar: 8g; Protein: 7g Nutrition Bonus: Potassium: 650mg; Iron: 14%; Vitamin A: 24%; Vitamin C: 221%; Calcium: 8%
Kristen Stevens is a self-taught chef, recipe developer, food photographer, blogger at The Endless Meal and the owner of a small underground restaurant in Vancouver that goes by the same name as her blog. She believes in real food that not only tastes great but is good for your body too. For more of Kristen’s delicious recipes and food inspiration, follow her on Twitter, Instagram and Facebook.
