Brussels Sprouts with Toasted Almonds

Simple and delicious Brussels sprouts recipe with lightly steamed or boiled sprouts, mixed with sautéed onions, butter, and toasted almonds.

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Photography Credit: Elise Bauer

Here is one of the easiest ways to prepare brussels sprouts—parboiled for a few minutes, and then sautéed in butter with onions, and tossed with lemon juice and toasted almonds. So good!

The trick to delicious brussels sprouts is to not overcook them. The minute they are overcooked they turn bitter. Cooked just right brussels sprouts are still a little crunchy and have a wonderful nutty flavor to them.

Brussels Sprouts with Toasted Almonds

Brussels Sprouts with Toasted Almonds Recipe

  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Yield: Serves 6-8


  • 1 lb fresh brussels sprouts, trimmed of ragged or old-looking outer leaves
  • 4-6 Tbsp butter
  • 1/2 onion, chopped
  • Salt and Pepper
  • 1 teaspoon lemon juice or 1 Tbsp Meyer lemon juice, fresh squeezed
  • 1/4 cup toasted slivered almonds


1 Parboil the brussels sprouts: Bring 2 quarts of salted water (1 Tbsp of salt) to a rolling boil. Add the brussels sprouts and parboil them for 3 minutes or until just tender. (You could also steam them if you prefer.) They should be almost cooked all the way through (split one in half to test).

Remove the sprouts with a slotted spoon to a bowl of ice water for a minute to shock the brussels sprouts and help them retain their bright green color.

Remove them from the ice water and cut the sprouts into halves.

2 Sauté onions, then brussels sprouts: Heat 2-3 Tbsp of butter in a large sauté pan on medium heat. Add the chopped onions and cook until translucent, about 4-5 minutes.

Add 2-3 Tbsp more of butter and the brussels sprouts halves. Increase the heat to medium high and cook for several more minutes. Salt and pepper to taste, while the brussels sprouts are cooking.

Do not overcook! Overcooked brussels sprouts are bitter and are the main reason why some people don't like them.

3 Stir in lemon juice, add toasted almonds: Remove the pan from the heat, stir in the lemon juice and half of the toasted almonds. Add salt and pepper to taste. Place in serving dish and garnish with the rest of the toasted almonds.

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Golden-crusted Brussels sprouts from Heidi of 101 Cookbooks

Showing 4 of 51 Comments

  • Uchenna

    This is the best recipe of Brussels sprouts so far that I have ever tried. I used red onions and a combo of roasted mixed nuts and still was delicious. I will definitely consider this recipe everytime I want brussels sprouts. Yummy!!!

  • Jessie

    This recipe was the first one I read from this site, from a night when I had some fresh brussels sprouts and was trying to figure out how to make them not taste bad. The result was truly like magic, they weren’t bitter, which was a first. Instead I got to enjoy crunchy, sweet, delicious little green bits of goodness. Boiling them first is the key, and then the saute for flavor. I was so struck by the result that I began looking at other recipes on the site, and everything I’ve tried since has also been awesome. Thank you, Elise, for the high standard you keep for your posted recipes.

  • Noah

    I have an “everything but the kitchen sink” approach to stir frying brussel sprouts.

    My general approach is:

    – Start with a base of olive oil (or butter) and some minced onion and garlic.
    – Then put in the quartered brussel sprouts (which may be steamed ahead of time, but isn’t required) and some chopped onion
    – Liberally applied soy sauce.

    Yeah, I’m weird, I use minced onion in the beginning then add less finely chopped onion later. Sue me.

    Of course, I never stop there. I always put in several variants. My favorites seasonings are:

    – Cilantro. Seriously, it makes everything taste better.
    – Lemon
    – Almonds
    – Red pepper flakes
    – Basil
    – Ginger
    – Cumin
    – Chili powder

    Also I frequently stir fry a couple other vegetables along with them (usually no more than 1 or 2 more, as brussel sprouts and onions are enough on their own). The most common other vegetables I use are:

    – Broccoli
    – Bell pepper
    – Shitake mushrooms

  • Holly

    These were really good, Elise! You have converted yet another! I substituted finely chopped pecans for the almonds, as I had no almonds on hand…it was still delicious. Thanks for another great recipe!

  • julia

    I’m trying this tonight! but one question: can you steam frozen brussels? thanks!

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