Pan Seared Brussels Sprouts

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 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.

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.

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.

• 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.

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.

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 ¼ 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 with Caramelized Shallots and Toasted Pistachios

Dianne

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. 

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Course Side Dish

Cuisine American

Servings 4 servings

Calories 147 kcal

Ingredients

  

1x2x3x

• ⅓ 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

 

• 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.
• 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.
• 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.
• 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.

Calories: 147kcal

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More Brussels Sprouts Recipes You Might Enjoy Include:

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

More Vegetable Side Dishes You Might Like Include:

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