Pan-Roasted Brussels Sprouts with Currants and Almonds

Here we're taking humble Brussels sprouts and turning them into something special. The sprouts are pan-roasted to caramelized perfection, paired with the satisfying crunch of toasted almonds and the sweet, chewy burst of currants. It's the perfect elegant, yet easy side for any dinner table.

Serves: 4 - 6 as a side dish

Prep time: 10 minutes

Cook time: 15 minutes

Ingredients

• 20 medium to large Brussels sprouts

• 1 tablespoon butter

• 2 heaped tablespoons flaked or slivered almonds

• 2 tablespoons currants

  
  

Instructions

1. Prepare the Sprouts: Gently wash the Brussels sprouts and drain them thoroughly. Trim the stem end and cut each sprout in half lengthwise. Remove any damaged or yellow outer leaves.

2. Par-Cook: To ensure a tender interior, par-cook the sprouts until just tender. You can do this by steaming them for 5-6 minutes or microwaving them in a bowl with a splash of water for about 2 - 3 minutes. They should be bright green and pierceable with a fork but not mushy. Drain well.

3. Pan Roast: Heat the butter in a large frying pan over medium heat. Once the butter is melted and foaming, add the Brussels sprouts, arranging them so most are cut-side down. This creates that beautiful, delicious caramelization. Let them cook undisturbed for 3-4 minutes.

4. Toast the Almonds: Add the flaked almonds to the pan. Shake the pan or gently stir to combine. Continue cooking for another 3-5 minutes, shaking occasionally, until the sprouts are beautifully browned and the almonds are golden and toasted.

5. Finish and Serve: Remove the pan from the heat. Immediately add the currants and toss everything together until the currants are warmed through. Serve.

   
   

Chef's Notes

• Make Ahead: This recipe is best made close to serving for maximum texture. However, you can par-cook the sprouts in advance, store them in an airtight container in the fridge, and then quickly pan-roast them just before dinner.

• Small Sprouts: If you're using very small Brussels sprouts, feel free to leave them whole! Just increase the par-cooking time by a minute or two to ensure they're tender inside.

• Vegan Option: Easily make this vegan by substituting the butter with a high-heat oil like avocado oil or a generous tablespoon of olive oil.