Toasted breadcrumbs and almonds tossed with sautéed Brussels sprouts and topped with capers and parmesan cheese – a taste of Italy in less than 20 minutes to make from start to finish!

Sautéed Brussels Sprouts with Breadcrumbs and Almonds

Name: Sautéed Brussels Sprouts with Breadcrumbs and Almonds
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Cuisine: Italian
Ingredients: 1 pound Brussels sprouts; 2 tablespoons shredded parmesan cheese; 2 tablespoons panko breadcrumbs; 2 tablespoons sliced almonds; 1 tablespoon capers; 1 teaspoon white wine vinegar; 1 teaspoon extra virgin olive oil; salt and pepper to taste

It seems like there aren’t enough hours in the day to ~~accomplish~~ catch up on all the projects I have to wrap up. Between meeting deadlines, blogging, running to auditions and being on set, I’m left with little time to smell the roses. And it hit me the other day: Summer is almost over and I barely got to enjoy it.

I am as white as a ghost and can’t remember the last time I had a chilled glass of wine outside on a patio.

That’s when I had a brief moment of panic and decided that I needed to change things around. I made a conscious decision to slow down on work and to take a break once a day just for pure pleasure.

And because food is part of my work, I’ve also decided to keep it all really quick and simple in the kitchen for the next few weeks until August is over.

This means lots of quick gazpachos and tossed salads and yummy side dishes like this sautéed Brussels Sprouts with breadcrumbs and almonds.

Because I still want plenty of flavor and goodness, quick and easy doesn’t mean boring and bland. These sautéed Brussels sprouts are anything but that! It’s the perfect ingredient to add crispiness, soak up and disperse flavor evenly throughout.

Tossing shaved almonds together with the breadcrumbs seemed like a natural thing while sprinkling a few capers for acidity brought a fun and surprising element. I rounded up all the flavors by topping the sautéed Brussels sprouts with a little shredded parmesan cheese and finished with lots of black pepper. Exquisite!

Sauteeing and separating the leaves of Brussels sprouts look nicer and more refined than serving them boiled and whole. The texture is also different; the sautéed leaves taste better when they still yield a crunch unlike whole Brussels sprouts that need to be fully cooked.

I like both preparations (um, have you tried these Brussels sprouts with Maggi seasoning – wow!) but if I’m making a nice dinner and want to impress my hubby or guests, I will opt for sautéed Brussels sprouts and their vibrant green color!

Have an Italian feast at home and serve these sautéed Brussels sprouts with breadcrumbs and almonds with a vegetable ricotta pie, lemon fettuccine with pecorino romano, a simple penne with butternut squash and tomatoes, or a fennel and olive ciabatta pizza.

Did you like these Sauteed Brussels Sprouts With Breadcrumbs and Almonds Recipes? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!