Dishing Up the Dirt

Crispy Brussels Sprouts with Leeks and Toasted Almond Crumble

This simple dish can be served at breakfast, lunch or dinner. I love brussels sprouts and haven’t cooked with them enough this season. When cooked until lightly charred and golden brown they’re pretty addicting and can be eaten just like that. However, I wanted to jazz things up a bit and paired them with sautéed leeks, a toasted almond crumble and an olive oil fried egg for good measure. Taylor and I enjoyed this for dinner a few nights ago and served our sprouts and fried eggs with a few thick slices of rustic bread that we toasted in the oven and topped with a healthy smear of butter. Simple, delicious no fuss meal. Major win!

Two quick notes here- I fried my eggs in a little olive oil in a separate pan because I’m picky about my fried eggs. With that being said, you can simply crack the eggs into the veggies while they cook and save yourself a dish. They’ll cook up just fine in the same pan but won’t have that “crispy” edge that I love in a fried egg! Also, save the extra almond crumble (you’ll have leftovers) in a mason jar on the counter for up to 3 weeks. The crumble tastes great on everything from salads, to grain bowls and even sprinkled on top of avocado toast. Go wild!

Crispy Brussels Sprouts with Leeks and Almond Crumble

Prep Time: 15 minutes    Cook Time: 10 minutes    Serves: 2

  • 2 Tablespoons olive oil, divided
  • 1 large leek, thinly sliced
  • 1 pound brussels sprouts, trimmed and sliced in half lengthwise (larger sprouts quartered)
  • fried eggs for topping
  • salt and pepper to taste
Almond Crumble
  • 1 cup raw almonds
  • 2 1/2 Tablespoons nutritional yeast
  • 1 teaspoon garlic powder
  • 1/2 teaspoon fine sea salt

Preparation

  1. Heat 1 Tablespoon of the oil in a large skillet over medium heat. Add the sliced leek and cook, stirring often, until lightly browned on all sides. About 3 minutes. With a slotted spoon remove the chopped leek from the pan and place on a paper towel lined plate. Add the remaining oil to the pan and stir in the brussels sprouts. Cook, flipping the sprouts every two minutes or so, until they're browned and slightly crisp on all sides. Add the leeks back to the pan and stir until everything is evenly incorporated. At this point you can reduce the heat and crack eggs into the pan and cook until desired doneness or fry your eggs in a separate pan in a little olive oil. Season everything with salt and pepper.
  2. In a small dry skillet over medium heat add the almonds. Toast until lightly browned, giving the pan a few good shakes while toasting. Remove from the heat and place the almonds along with the remainder of the crumble ingredients into a food processor and processes until a coarse meal is achieved.
  3. Divide the brussels sprouts and leeks between plates, top with a fried eggs and a few healthy pinches of the almond crumble.

Notes

*Use this recipe as a guide *Adjust measurements and ingredients as necessary *Cooking times will vary


Leave a Reply

3 thoughts on “Crispy Brussels Sprouts with Leeks and Toasted Almond Crumble

  1. Jeanette says:

    well, now, that egg looks perfect – yum

  2. Wendy Woods says:

    Wow! Everything about this looks and sounds so yum!

  3. Ooh I’m so glad you posted this recipe. I love quick vegetable and egg sautes like this. As you suggested, I will most often poach an egg into the vegetables, add a splash of water and cover to steam for a few minutes. Haven’t try it with Brussels though. And the almond crumble looks fabulous!

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