A few months ago I shared my Toasted Brussels Sprouts recipe, which is perfect for the fall and winter months. Since spring is quickly approaching, I am sharing my Summer Brussels Sprouts recipe. This version of Brussels sprouts is a little lighter and the perfect base for a salad. With the help of Trader Joe’s (of course), it is super easy to whip up using their pre-shaved Brussels sprouts and sliced almonds. This side pairs well with chicken or fish, and I added my simple pesto salmon on top. I just top each piece of salmon with pesto, bake at 425 degrees for 12-16 minutes and boil for 2 minutes to finish. I have included the full recipe for Summer Brussels Sprouts below. Enjoy! xoxo

Images via Alex Phillips.

Print Summer Brussels Sprouts Recipe

2 tablespoons extra virgin olive oil

3 cups shaved Brussels sprouts

1 tablespoon lemon juice

1/2 teaspoon salt

1/2 teaspoon pepper

3/4 cup of sliced almonds

Heat olive oil in a skillet over medium heat, and add shaved Brussels sprouts. Toss with lemon juice, salt, and pepper. Add sliced almonds and cover, and let simmer until Brussels sprouts start to soften. Remove from heat and serve warm. Top with shaved parmesan cheese.

Finding time to cook dinner during the week and maintaining a (somewhat) healthy diet is very difficult to do. I have started to keep a few simple recipes in our dinner rotation, including these somewhat healthy Toasted Brussels Sprouts! I added pecans to the brussels sprouts for myself and the bacon for Alex of course. This side pairs perfectly with steak, chicken, or fish. On this occasion, I paired it with pesto salmon, which is beyond easy to make as well. I just top each piece of salmon with pesto, bake at 425 degrees for 12-16 minutes and boil for 2 minutes to finish. I have induced the full recipe for the Toasted Brussels Sprouts below. Enjoy! xoxo

Images via Alex Phillips.

Print Toasted Brussels Sprouts Recipe

1 pound thick-cut bacon

2 pounds Brussels sprouts, trimmed and halved

extra virgin olive oil

salt and pepper

3 tablespoons unsalted butter

2 cups coarsely chopped pecans

balsamic reduction

Preheat the oven to 400 degrees. Arrange bacon slices on a baking sheet and bake until crispy (about 20 minutes). Cut horizontally and set aside. Toss Brussels sprouts with olive oil, salt, and pepper, then arrange on a baking sheet cut sides down. Roast until browned and the edges are crisp. In a sauté pan, melt butter and add in pecans, stirring frequently until toasted (about 5 minutes). Remove from heat and set aside. Transfer Brussels sprouts to a large mixing bowl. Add cut bacon, and toasted pecans, and top with balsamic reduction. This dish is best when served warm. SaveSave SaveSave