Butter-Fried Brussels Sprouts with Crispy Shallots and Almonds Recipe
Introduction
Butter-fried Brussels sprouts get a delicious upgrade with crispy shallots and toasted almonds. This simple side dish combines rich, nutty flavors and satisfying textures that will impress at any meal.
Ingredients
- 50ml sunflower oil
- 4 small shallots, peeled and sliced into thin rings
- 2 garlic cloves, finely sliced
- 50g slivered almonds
- 50g cold butter, cut into cubes
- 500g Brussels sprouts, halved
- Salt and pepper, to taste
Instructions
- Step 1: Heat the sunflower oil in a frying pan over low heat. Add the sliced shallots and fry gently, stirring often, for about 10 minutes until they are golden and browned at the edges.
- Step 2: Add the sliced garlic and slivered almonds to the pan. Continue frying for another 5 minutes until the garlic turns golden. Remove this mixture from the pan and place it in a bowl to cool.
- Step 3: In the same pan, melt the cold butter over medium heat. Add the halved Brussels sprouts and stir-fry for about 10 minutes until they soften and begin to brown. Add a splash of water if they start to stick.
- Step 4: Season the sprouts with salt and pepper. Toss the sprouts with half of the shallot and almond mixture, then transfer everything to a serving dish. Scatter the remaining shallot and almond topping over the dish just before serving.
Tips & Variations
- For extra flavor, add a squeeze of lemon juice or a splash of balsamic vinegar before serving.
- Use olive oil instead of sunflower oil for a fruitier aroma in the shallots.
- Substitute almonds with hazelnuts or walnuts for a different nutty crunch.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat to retain the crispness of the shallots and almonds. Avoid microwaving to keep textures intact.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen Brussels sprouts for this recipe?
Yes, but fresh sprouts will give better texture. If using frozen, thaw and drain them well to avoid excess moisture during cooking.
How do I keep the shallots crispy?
Fry the shallots slowly over low heat to allow moisture to evaporate. Avoid overcrowding the pan and drain them on paper towels once cooked to preserve crispness.
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Butter-Fried Brussels Sprouts with Crispy Shallots and Almonds Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
A delicious and crispy side dish featuring butter-fried Brussels sprouts enhanced with crunchy shallots and toasted almonds, perfect for adding a rich, nutty flavor and texture to your meal.
Ingredients
Oil and Aromatics
- 50ml sunflower oil
- 4 small shallots, peeled and sliced into thin rings
- 2 garlic cloves, finely sliced
Nuts and Dairy
- 50g slivered almonds
- 50g cold butter, cut into cubes
Vegetables
- 500g Brussels sprouts, halved
Instructions
- Fry Shallots: Heat the sunflower oil in a frying pan over low heat. Add the sliced shallots and fry gently, stirring frequently for 10 minutes until they turn golden and become brown at the edges.
- Add Garlic and Almonds: Add the finely sliced garlic and slivered almonds to the pan with the shallots. Continue frying for an additional 5 minutes until the garlic is golden and fragrant. Transfer this mixture into a bowl and set aside.
- Cook Brussels Sprouts: In the same pan, melt the cold butter over medium heat. Add the halved Brussels sprouts and stir-fry for about 10 minutes until they are softened and beginning to brown. Add a splash of water if they start to stick or catch at the bottom of the pan to prevent burning. Season the sprouts to taste with salt and pepper.
- Combine and Serve: Toss the cooked Brussels sprouts with half of the shallot and almond mixture, then transfer to a serving dish. Sprinkle the remaining shallot and almond mix over the top for extra crunch and garnish before serving.
Notes
- Use fresh Brussels sprouts and ensure they are halved evenly for uniform cooking.
- Be patient when frying shallots on low heat to achieve the perfect golden crisp without burning them.
- Adding a splash of water while cooking the sprouts helps prevent sticking and promotes even cooking.
- This dish pairs beautifully with roasted or grilled meats and makes a great festive side.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: British
Keywords: Brussels sprouts, butter fried sprouts, crispy shallots, toasted almonds, side dish, vegetable dish
