Brussels sprouts done right are my favorite vegetable. There’s enough tenderness but enough crunch to have the perfect texture. Plus, mixed with a little garlic, sliced almonds, sharp parmesan cheese, and sweet balsamic vinegar glaze, this vegetable transforms into a succulent, savory side dish. We’re sharing our secret Brussels sprouts recipe with you so you can taste this healthy but comforting dish too.
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Brussels Sprouts Recipe
Without further delay, here is our Brussels sprouts recipe that we’ve experimented to perfection with.
Brussels Sprouts Side Dish: Ingredients
For this Brussels sprouts recipe you will need the following ingredients:
- 3 cups Brussels sprouts
- 1 tablespoon olive oil
- 1 1/2 tablespoons pre-roasted garlic cloves (or 2 teaspoons mined garlic)
- 2 tablespoons slivered almonds
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 cup grated parmesan cheese
- balsamic vinegar glaze
Brussels Sprouts Side Dish: Directions
To make this savory Brussels sprouts recipe, follow the step-by-step directions below.
1) Wash Brussels sprouts and then cut them in half. (I love using my CUTCO Santoku knife. It’s my go-to knife for chopping, slicing, and dicing just about anything and I highly recommend the CUTCO brand.)
2) In a frying pan over medium heat, add your olive oil and then your Brussels sprouts. (If using minced garlic add this in now. If using pre roasted garlic cloves you will add these in later.) Cover with a lid and let this cook for about 8-12 minutes and stir occasionally for even browning.
Tip: If Brussels sprouts are browning too quickly without getting tender, add a little bit of water to the pan and be sure to cover your pan with a lid.
3) Turn heat to medium-low. Add pre-roasted garlic cloves (you can add more if you like garlic like we do… sometimes I sneak in an extra scoop!), slivered almonds, salt, and pepper to the Brussels sprouts. Cover and cook for about another 2 minutes until fork inserted in the stiffer stem part of the Brussels sprouts goes in smoothly and almonds are slightly toasted.
4) Remove your pan from the heat and scoop mixture into a serving bowl.
5) Sprinkle grated parmesan cheese on top, and then drizzle on the balsamic vinegar glaze as desired.
6) Serve warm and devour.
Serves: 4 (Or serves only 2 if you eat as much of this as my husband and I do.)
I would love to hear any recipe alterations you made and how it went! Please leave your questions and feedback in the comments section below.
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