Brussels Sprouts may be small but they pack a powerhouse of Nutrients!
Updated: May 28
Sautéed Cheesy Mozzarella and Parmesan Brussel Sprouts with Toasted Almonds
1 lb. Brussels sprouts, halved
3 tbsp. extra virgin olive oil
1/2 tsp. kosher salt
1/4 tsp. black pepper
1/4 tsp. Garlic powder
1 tbsp. Lemon juice
1 tbsp. Butter
2-3 tbsp. almonds slices
1/2 cup Parmesan cheese, grated
1/2 cup mozzarella cheese, shredded
Juice of 1 small lemon
Heat a large cast iron skillet or sturdy bottomed skillet over medium to high heat for 3-4 minutes and then add the olive oil. When oil is hot add the halved Brussels sprouts. Try to cook most with cut-side down. Allow to cook undisturbed for 8-9 minutes, until they have a dark and caramelized sear. Add in the salt, pepper and garlic powder. Carefully stir the Brussels sprouts. Continue cooking and stirring every few minutes until the Brussels sprouts are browned all over. Remove Brussels sprouts from pan and place on plate. Set aside.
Turn heat to low and add butter and lemon juice to pan. Stir in then the almonds. Cook almonds, stirring them very often so that they toast evenly. As soon as the almonds are lightly toasted add the Brussels sprouts back in pan and place in oven at 350 degrees F. Cook until fork tender approx. 20 mins. Remove from oven and sprinkle with Parmesan and mozzarella cheese and broil on high for just a few minutes. Remove and season with more salt and pepper to taste!