Crispy Stovetop Brussels Sprouts without Bacon
Crispy Stovetop Brussels Sprouts.....just like you'd get at a Steak House...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!
Servings: 4 servings
Calories: 259kcal
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
Sun dried tomatoes: If yours come in a package and they're dried, soak in boiling water for about 30 minutes to reconstitute. If they're in a jar packed in oil, then pull them out with a fork, but use whatever oil has clung to the tomatoes, rather than the second tablespoon olive oil. If you do opt for sun dried tomatoes packed in oil, be sure to read the label of the jar carefully, looking for a high quality olive oil rather than highly inflammatory seed oils.
Storage: Store in the refrigerator in an airtight container for up to 5 days. Gently reheat on the stovetop over medium heat to re-crisp. OR, add them straight from the fridge to the top of a salad. Yum!
Nutrition
Calories: 259kcal | Carbohydrates: 24g | Protein: 10g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.003g | Sodium: 336mg | Potassium: 1064mg | Fiber: 8g | Sugar: 9g | Vitamin A: 986IU | Vitamin C: 103mg | Calcium: 123mg | Iron: 4mg