Description
These crunchy sautéed Brussels sprouts are nutty and packed with umami – and take less than 20 minutes to make from start to finish!
Ingredients
Units
Scale
- 1 pound Brussels sprouts
- 2 tablespoons shredded parmesan cheese
- 2 tablespoons panko breadcrumbs
- 2 tablespoons sliced almonds
- 1 tablespoon capers
- 1 teaspoon white wine vinegar
- 1 teaspoon extra virgin olive oil
- salt and pepper to taste
Instructions
- Cut ends of Brussels sprouts and slice in half. Remove the core by making two diagonal cuts (make a V shaped cut). The wedge should come out easily. Peel off all the leaves.
- In a pan over medium heat, add olive oil and Brussels sprouts. Sautée for 4 minutes, until leaves are softer but still yield a crunch. Add white wine vinegar and capers, stir well and turn the heat off.
- In a separate pan over medium heat, add breadcrumbs and shaved almonds. Cook for 2-3 minutes until breadcrumbs are golden brown. Turn the heat off and add the mixture to the Brussels sprouts.
- Transfer to a serving bowl or plate and sprinkle shredded parmesan cheese on top. Season with salt and pepper and serve.
Notes
These sautéed Brussels sprouts will keep in the fridge for 2-3 days and are better when served warm.
Nutrition
- Serving Size:
- Calories: 97
- Sugar: 2.8 g
- Sodium: 141.1 mg
- Fat: 3.8 g
- Saturated Fat: 0.8 g
- Carbohydrates: 12.9 g
- Fiber: 4.9 g
- Protein: 5.8 g
- Cholesterol: 1.8 mg
