Sautéed Brussels Sprouts with Breadcrumbs and Almonds

These crunchy sautéed Brussels sprouts are nutty and packed with umami – and take less than 20 minutes to make from start to finish!


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Transfer to a serving bowl or plate and sprinkle shredded parmesan cheese on top. Season with salt and pepper and serve.


These sautéed Brussels sprouts will keep in the fridge for 2-3 days and are better when served warm.


Keywords: recipe, appetizer, Thanksgiving, Christmas, vegetarian

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