You would never guess that something this simple could taste so rich and deeply savory. My Pan Fried Brussels Sprouts recipe turns a humble vegetable into a golden, crispy bite that disappears fast.
The secret lies in the hot skillet, which caramelizes the edges while keeping the centers tender and sweet. I find myself making this dish constantly because it requires minimal effort for such a flavorful reward.
Why This Pan Fried Brussels Sprouts Recipe is a Keeper
The high heat creates a beautifully charred exterior that brings out a natural nuttiness you just cannot get from steaming. It is the perfect texture contrast that makes eating your greens genuinely enjoyable.
You only need a handful of basic pantry staples to create a restaurant-quality side dish at home. Cleanup is incredibly fast since the entire dish comes together in a single pan.
This recipe is versatile enough to accompany a fancy holiday roast or a simple weeknight chicken dinner. I love how it adapts to whatever seasonings I have on hand in my spice cabinet.
If you want a cozy meal, I recommend serving these alongside my Ultimate Umami Noodle Soup Recipe for a satisfying dinner. The savory flavors also pair wonderfully with the rich texture of my Hearty Mushroom Soup Recipe.
Ingredients for Perfect Pan Fried Brussels Sprouts
Here are the fresh items you will need to gather for this recipe:
- Brussels sprouts: Trimmed and halved for even cooking
- Olive oil: High quality oil for sautéing and flavor
- Garlic: Crushed fresh cloves add aromatic depth
- White onion: Chopped finely to add sweetness and texture
- Salt: Essential for enhancing the natural vegetable flavors
- Black pepper: Freshly ground pepper adds a gentle heat
- Garlic powder: Provides an extra layer of savory kick
My Method for Pan Fried Brussels Sprouts
Let’s get cooking with these simple steps:
- Start by heating the olive oil in a large cast-iron skillet or heavy pan set over medium-low heat. You want the oil to shimmer slightly but not smoke, creating the perfect environment for the aromatics to release their flavor without burning.
- Add the crushed garlic to the pan and stir continuously until it turns a light golden brown and smells fragrant, which usually takes about two to three minutes. Toss in the chopped onion and continue cooking until it softens and becomes translucent, stirring often for another five minutes to build a savory base.
- Place the Brussels sprouts into the skillet, arranging them cut-side down whenever possible to maximize contact with the hot surface. Let them cook undisturbed for about five to seven minutes until the bottom side turns a deep, rich golden brown.
- Stir the vegetables to flip them over and allow the other sides to cook until they are evenly browned and tender, which takes another five to seven minutes. Season the mixture generously with salt, black pepper, and garlic powder before giving it one final toss to coat everything evenly.
My Secrets for Crispy Pan Fried Brussels Sprouts
Make sure your skillet is properly preheated before adding the vegetables to ensure a hard sear. If the pan is too cool, the Pan Fried Brussels Sprouts will end up steaming in their own juices instead of crisping.
I always avoid overcrowding the pan so that each sprout has enough room to make direct contact with the heat. Cooking in batches is worth the extra few minutes if you want that perfect caramelized texture.
Select sprouts that are roughly the same size so they finish cooking at the same time. This ensures every bite of Pan Fried Brussels Sprouts is tender-crisp rather than mushy or undercooked.
How to Serve Pan Fried Brussels Sprouts
I love serving these straight from the skillet while they are still piping hot and at their crispiest. A squeeze of fresh lemon juice right before serving adds a bright acidity that cuts through the richness.
They make a fantastic side dish for roasted meats or can be tossed into a grain bowl for a healthy lunch. You can also sprinkle grated parmesan cheese on top for an extra savory finish.
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Pan Fried Brussels Sprouts Recipe
- Total Time: 34 min
- Yield: 4 servings 1x
- Diet: Vegan
Description
These crispy pan fried Brussels sprouts are caramelized to perfection and ready in minutes. I love making this easy side dish for quick weeknight dinners.
Ingredients
- 1 lb Brussels sprouts, trimmed and halved
- 1/4 cup white onion, chopped
- 1 tbsp olive oil
- 2 tsp garlic, crushed
- 1 pinch garlic powder
- Salt to taste
- Ground black pepper to taste
Instructions
- Start by heating the olive oil in a large cast-iron skillet or heavy pan set over medium-low heat. You want the oil to shimmer slightly but not smoke, creating the perfect environment for the aromatics to release their flavor without burning.
- Add the crushed garlic to the pan and stir continuously until it turns a light golden brown and smells fragrant, which usually takes about two to three minutes. Toss in the chopped onion and continue cooking until it softens and becomes translucent, stirring often for another five minutes to build a savory base.
- Place the Brussels sprouts into the skillet, arranging them cut-side down whenever possible to maximize contact with the hot surface. Let them cook undisturbed for about five to seven minutes until the bottom side turns a deep, rich golden brown.
- Stir the vegetables to flip them over and allow the other sides to cook until they are evenly browned and tender, which takes another five to seven minutes. Season the mixture generously with salt, black pepper, and garlic powder before giving it one final toss to coat everything evenly.
Notes
Ensure the pan is not overcrowded to achieve maximum crispiness. If needed, cook in two batches.
- Prep Time: 12 min
- Resting Time:
- Cook Time: 22 min
- Category: Side Dish
- Method: Pan Fry
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 90
- Sugar: 3g
- Sodium: 30mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: pan fried brussels sprouts, easy vegetable side, crispy brussels sprouts, skillet recipes