Pan-fried Brussels sprouts with almonds
by Tavolino
A hearty pan-fried dish of fresh Brussels sprouts, refined with crunchy almonds, tomatoes, and fresh herbs. A healthy, light dish that works perfectly as both a main course and a side dish.
Ingredients
- Brussels sprouts 1 kg
- Tomatoes 4
- Onion 1
- Garlic clove 1
- Basil 0.25 bunch
- Parsley 0.25 bunch
- Rapeseed oil 4 tsp
- Vegetable broth 100 ml
- Salt to taste
- Pepper to taste
- Almonds 80 g
- White wine vinegar 2 tbsp
- Honey 0.5 tsp
Preparation
- 1
Wash, trim, and halve 1 kg of Brussels sprouts.
- 2
Wash, quarter, and deseed 4 tomatoes.
- 3
Peel and finely chop 1 onion and 1 garlic clove.
- 4
Wash, shake dry, and finely chop 0.25 bunch of basil and 0.25 bunch of parsley.
- 5
Heat 4 tsp of rapeseed oil in a large pan.
- 6
Sauté the chopped onion and garlic in the pan over medium heat until translucent.
- 7
Add the Brussels sprouts and tomatoes and sauté for 2–3 minutes.
- 8
Deglaze with 100 ml of vegetable broth.
- 9
Cover the pan and simmer over medium heat for 6–8 minutes.
- 10
Season with salt and pepper.
- 11
Stir in 80 g of almonds and simmer for another 2–3 minutes until the liquid has almost evaporated.
- 12
Stir in the chopped herbs, 2 tbsp of white wine vinegar, and 0.5 tsp of honey.
- 13
Season to taste with salt and pepper once more and serve.