Pan Seared Brussels Sprouts with Toasted Almonds

Here's a quick and easy side dish made with Brussels Sprouts for your holiday meals. Brussels sprouts have quite a bad rap because they tend to be pungent and mealy when cooked improperly. But this pan seared brussels sprouts recipe is so tasty that even my 3 year old couldn't stop eating them.

Pan searing brussels sprouts until toasty is a quick alternative to roasting them in the oven. Topping with crispy panko breadcrumbs and almonds nicely balance both the taste and texture of the dish.

Garlic flavored olive oil is used to cook the sprouts and toast the bread crumbs. Luckily I had Colavita roasted garlic flavored extra olive oil and it made the dish taste absolutely delicious.

Recipe is from Vegetarian Times magazine. 

Pan Seared Brussels Sprouts with Toasted Almonds

Ingredients:

• 3cups (1 lb.) Brussels Sprouts, trimmed and halved
• ½cup Panko breadcrumbs
• ¼cup Slivered Almonds, dry roasted
• 2tbsp Garlic flavored oil
• 1tsp Lemon zest
• 1tbsp Lemon juice
• To taste Salt & Pepper

Method:

1. Heat 1tbsp oil in a large skillet over medium heat. Add the breadcrumbs and toast for 3~5 minutes or until golden brown. Make sure to stir often. Transfer to bowl, stir in almonds and lemon zest.
2. Wipe out the skillet and add the remaining 1tbsp oil and heat over medium heat. Add brussels sprouts cut side down, cover and lower the heat to medium-low. Cook for 10~12 minutes, or until the brussels sprouts are light brown on cut side.
3. Uncover, increase the heat to medium-high heat and cook for 3 minutes or until brussels sprouts are dark brown and beginning to smell toasty.
4. Sprinkle the lemon juice and season with salt & pepper and transfer to serving bowl. Top with breadcrumbs and serve immediately.

Linking this to Valli's 'Cooking from Cookbook Challenge: December -- Week 1'.