Crispy Stovetop Brussels Sprouts…..they taste just like those steakhouse sides, but without the bacon! This Quick and Easy Veggie Side dish is crispy, chewy, crunchy and loaded with umami oomph from sun dried tomatoes and a splash of balsamic. Simply divine! Pair this with my delicious dairy-free lasagna for fabulous vegan dinner!
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Ingredient Notes
- Sun dried tomatoes: you can purchase them dry packed or oil packed. I prefer dry packed, but you will need to soak them in water to replump. If you buy them in a jar packed in oil, make sure it’s a good quality olive oil and read the label carefully to see what else is in that jar. See the notes section of the recipe card for instructions depending on which type you have.
- Almonds: I roughly chopped raw almonds and let them get crunchy in the pan. You can also use sliced or slivered almonds, raw or already roasted….but read the label, if there’s already salt in them, omit the salt in this recipe.
- Spices: Salt, pepper, thyme. If you’re on a low-sodium diet, just omit the salt.
How to make it
If your sun dried tomatoes came dry packed, soak them in boiling water for about 30 minutes to replump before you begin. If they’re packed in oil, fish them out with a fork, cut into strips and set aside in a small bowl.
Trim the root end off Brussels sprouts. Then cut into ¼s, through the core. If your sprouts are small, cut them into ½s or ⅓s.
Also, if your sun dried tomatoes are in large pieces, cut them into strips.
Peel garlic and then grate or press. You can also mince it by hand with a knife.
Allow to sit until you’re ready for it and the beneficial compounds will emerge.
Start by heating a heavy skillet over medium heat. Swirl in 1 tablespoon of the olive oil and let it heat for 30 seconds. Add the brussels sprouts. Set a timer for 4 minutes. Ignore.
After the 4 minutes undisturbed, stir the sprouts so another surface hits the bottom of the pan and set timer for another 4 minutes.
Stir well. Cook for two minutes. Stir. Cook for another 2 minutes. Stir again.
All sprouts should be reasonably tender at this point, and many of the leaves will be crisp.
Drizzle the remaining tablespoon olive oil onto the brussels sprouts. Sprinkle on the chopped almonds, grated garlic, sliced sun dried tomatoes and the thyme, salt and pepper.
Stir well, making sure the garlic gets cooked and well distributed. This will take about 30 seconds. Turn off heat and stir in the balsamic vinegar.
Debra’s Pro Tips
- Crispy stovetop brussels sprouts are the perfect side dish for Thanksgiving when oven space is at a premium!
- When trimming the Brussels sprouts, don’t discard the leaves that fall off. Those will become tasty, crispy bits that everyone adores.
- Steakhouse style Brussels sprouts come from allowing them to sit in the skillet undisturbed long enough to get crispy. Have some patience.
- If your sun dried tomatoes came in a jar packed with oil, you will not need all the olive oil. Try to drain them, or at least pull them out of the jar with a fork and then do not add the other tablespoon olive oil with the nuts and tomatoes.
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📖 Recipe
Crispy Stovetop Brussels Sprouts without Bacon
Equipment
- 12" Cast Iron Skillet
Ingredients
- 1 lb Brussels Sprouts
- 2 tablespoon olive oil divided
- ½ cup almonds roughly chopped
- ½ cup sun dried tomatoes
- 4 large cloves garlic pressed or grated
- 1 teaspoon dried thyme
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 tablespoon balsamic vinegar
Instructions
- Prep brussels sprouts by trimming off root end and then slicing into ½s or ¼s, depending on how large they are. Keep all the leaves that fall off in the process. They will become the crispy bits in the pan that everyone adores.
- Heat a heavy pan over medium heat. Swirl in 1 tablespoon of the olive oil. Spread the brussels sprouts into the pan in a single layer. Leave them alone for 4 minutes, stir and then leave them for another 4 minutes. This is how they become crispy!
- While they cook, get the almonds, garlic and sun dried tomatoes ready. Grate or press the garlic. If your almonds are whole, roughly chop them. Pull the sun dried tomatoes out of the jar and if they're packed in oil, let them drain.
- Stir, wait 2 minutes. Stir cook for another 2 minutes.
- If your tomatoes were packed in oil, then just add them, the almonds, garlic and spices. If they were packed in water, then drizzle the remaining tablespoon olive oil onto the mixture. Stir well and let the garlic cook while you continue stirring, so it doesn't burn and get evenly distributed throughout the mixture.
- Turn off heat and stir in the balsamic vinegar. Transfer to a bowl and serve warm or at room temperature.
Notes
Nutrition
Note
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.
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