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Pan Seared Brussels Sprouts

December 9, 2020 By Dianne 2 Comments

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bowl of brussels sprouts with text overlay
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Pan Seared Brussels Sprouts with text overlay
bowl of brussels sprouts with text overlay
close up of Pan Seared Brussels Sprouts with text overlay

Pan Seared Brussels Sprouts with text overlay

Pan Seared Brussels Sprouts are a welcome addition to any plate. This delicious side dish will make a brussel sprout lover out of just about anyone! They’re a terrific addition to any meal, but they’re also wonderful on your holiday dinner table. This easy recipe is vegan and gluten-free.

Pan Seared Brussels Sprouts in bowl

Pan Seared Brussels Sprouts with Caramelized Shallots and Toasted Pistachios

Years ago, one of my favorite vegan friendly restaurants in New Jersey was True North Osteria in Montclair. I say “was” because sadly they closed their doors shortly after Hurricane Sandy. Not only was True North home to the area’s famous “life changing pizza”, they had an amazing brussels sprouts dish that changed the way many people thought about the much maligned vegetable. Being the foodie that I am, I decided to recreate the dish in my own kitchen, since I can no longer order it out in the restaurant world.

Pan Seared Brussels Sprouts close up

In this dish, Brussels sprouts are paired with sautéed shallots and then topped with toasted pistachios. I could make a meal out of just a big bowl of sprouts, but I think most people would prefer them as a side dish. 

shallots, brussels sprouts, pistachios

How to Make Pan Seared Brussels Sprouts

This recipe couldn’t be easier to make!

  • First you toast your pistachios by cooking them in a dry pan for about 5 minutes. Keep an eye on them, because nuts can burn quickly.
  • Then you cook the shallots in oil until the brown, about 10 minutes. Remove the shallots from the pan and set them aside.
  • Next you add the rest of the oil to the pan and place the sprouts in it, cut side down. Allow the sprouts to cook untouched until the bottoms brown, about 5 to 10 minutes.

cooking brussels sprouts collage

  • Once the bottoms have browned, you add salt and pepper to the pan and stir the sprouts. Cook them for another 5 minutes or so, stirring frequently, until they are cooked throughout. 
  • Finally, you add the shallots back to the pan along with the pistachios and cook for another minute or two.

salting sprouts

Recipe Notes

  • You can skip the pistachio toasting step if you like, but I’ve found that toasted nuts are more flavorful.
  • I like to top my sprouts with a little sprinkling of flakey sea salt. I use Maldon Sea Salt Flakes.

Pan Seared Brussels Sprouts close up

How to Customize Your Brussels Sprouts

This recipe can easily be adapted to what you have on hand.

  • If you don’t have shallots, you can use a leek or 1/4 of an onion.
  • Slivered almonds or chopped pecans can be used in the place of pistachios.
  • To make this recipe nut free, you can use pumpkin seeds or sunflower seeds.
  • If you’d like to add a little smoky flavor to your sprouts, you can add a few slices of cooked, crumbled tempeh bacon.

Pan Seared Brussels Sprouts in bowl overheadbrussels sprouts in the pan

bowl of sprouts square
Print

Pan Seared Brussels Sprouts with Caramelized Shallots and Toasted Pistachios

Course Side Dish
Cuisine American
Keyword baked brussels sprouts, pan seared brussels sprouts
Prep Time 10 minutes
Cook Time 25 minutes
Yields 4 servings
Calories 147 kcal
Author Dianne

Ingredients

  • 1/3 cup shelled pistachios
  • 1 tablespoon + 1 teaspoon olive oil divided
  • 2 or 3 shallots thinly sliced (about half a cup)
  • 1 ½ pounds Brussels sprouts ends trimmed and sliced in half
  • Flaked sea salt to taste
  • Freshly ground black pepper to taste

Instructions

  1. Toast the pistachios by tossing them in a large, dry cast iron skillet or non-stick pan over medium-high heat. Cook them for about 5 minutes, until they begin to brown. Remove from the pan and set aside. Once the nuts have cooled, coarsely chop them.
  2. Add 1 teaspoon of oil to the pan along with the shallots. Cook for about 10 minutes, stirring frequently, until the shallots have begun to caramelize. Remove from the pan and set aside.

  3. Turn the heat down to medium and add a tablespoon of oil to the pan. Place the sprouts cut side down in the oil. (You may need to do this in two batches depending on the sizes of your pan.) Sprinkle with a pinch of salt. Leave the sprouts untouched for about 5 or 10 minutes. Check the bottoms to see if they've begun to brown.

  4. Sprinkle the sprouts with salt and pepper and toss to coat, and cook for another five minutes, stirring frequently. Add the shallots and pistachios to the pan and cook for another minute or two, until heated throughout.

plate with lentil loaf, mashed potatoes, sprouts

More Brussels Sprouts Recipes You Might Enjoy Include:

  • Sweet and Sour Brussels Sprouts
  • Cornmeal Crusted Brussels Sprouts
  • Brussels Sprout Pizza
  • Shaved Brussels Sprout Salad

bowl of sprouts square

More Vegetable Side Dishes You Might Like Include:

  • Creamed Kale
  • Green Bean Casserole
  • Maple Miso Glazed Squash
  • Festive Garlicky Roasted Vegetables 

Pan Seared Brussels Sprouts horizontal

 

 

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Filed Under: Vegan Holiday Recipes, Vegan Recipes, Vegan Side Dish Recipes Tagged With: Brussels sprouts, gluten free, pistachios, shallots

About Dianne

Dianne Wenz is a Certified Holistic Health Coach, Vegan Lifestyle Coach, Plant-Based Diet Nutrition Specialist, and Plant-Based Chef, as well as the author of Truly Healthy Vegan Cookbook.

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Reader Interactions

   

Comments

  1. Jennifer says

    January 28, 2013 at 12:18 PM

    This looks amazing!  I can't get enough Brussel Sprouts lately!  I haven't had Pistachios in SO long…I must find some!!!!

    Reply
  2. Cindy (Vegetarian Mamma) says

    January 30, 2013 at 10:06 PM

    YUM YUM double YUM! 🙂  I am making this for sure!

    Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂

    Thanks for linking back to the Gluten Free Fridays post!

    See you at the link up this week! We are having a special giveaway this week! Its a tote bag filled with some Gluten Free Allergy Friendly goodies!

    Cindy from vegetarianmamma.com

     

    Reply

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Dianne Wenz

Hi! I'm Dianne Wenz and I am a Holistic Health Coach, Vegan Lifestyle Coach, Plant-Based Diet Nutrition Specialist, Plant-Based Chef, and cookbook author. I offer group and individual nutrition and lifestyle coaching programs to people across the U.S., and I teach cooking classes in Northern New Jersey. Contact me today to learn more and to schedule a complimentary breakthrough session!

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