Pan Fried Brussels Sprouts

Pan Fried Brussels Sprouts
  • PREP TIME
    10 mins
  • COOK TIME
    20 mins
  • TOTAL TIME
    30 mins
  • SERVING
    4 People
  • VIEWS
    272

Transform humble Brussels sprouts into a culinary delight with this simple yet elegant pan-frying technique. Achieve caramelized perfection and a burst of savory flavor in every bite – a vibrant side dish that will elevate any meal.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    12 g
  • Fiber
    5 g
  • Protein
    4 g
  • Saturated Fat
    1 g
  • Sodium
    29 mg
  • Sugar
    3 g
  • Fat
    4 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins Prepare your ingredients by trimming and halving the Brussels sprouts, and finely chopping the onion. (5 minutes)

Image Step 02
02 Step

Recipe View 8 mins Heat the olive oil in a cast-iron skillet over medium-low heat. (2 minutes)

Image Step 03
03 Step

Recipe View 6 mins Add the crushed garlic to the skillet and stir until it turns golden brown and releases its fragrant aroma. (2-3 minutes)

Image Step 04
04 Step

Recipe View 6 mins Introduce the chopped onion and cook, stirring occasionally, until softened and translucent. (5 minutes)

Image Step 05
05 Step

Recipe View 2 mins Add the halved Brussels sprouts to the skillet, ensuring they are evenly distributed. Cook until one side develops a beautiful golden-brown crust. (5-7 minutes)

Image Step 06
06 Step

Recipe View Stir the sprouts to turn them over and continue cooking until they are evenly golden brown and tender. (5-7 minutes)

Image Step 07
07 Step

Recipe View Season generously with sea salt, freshly ground black pepper, and a touch of garlic powder. Adjust seasoning to your preference.

For optimal caramelization, avoid overcrowding the pan. If necessary, cook the Brussels sprouts in batches.
Freshly crushed garlic provides a superior flavor compared to pre-minced garlic.
A cast-iron skillet is recommended for even heat distribution and enhanced browning, but a heavy-bottomed stainless steel pan will also work.
Adjust cooking times based on the size of your Brussels sprouts. Smaller sprouts will cook faster.
Consider adding a splash of balsamic vinegar or a squeeze of lemon juice at the end for a bright, acidic finish.

Chloe Powlowski

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.4/ 5 ( 90 Ratings)
Total Reviews: (8)
  • Theo Turner

    The caramelization makes them so much better than boiled sprouts. Thanks for the great recipe!

  • Roel Walker

    These were amazing! The best Brussels sprouts I've ever made.

  • Ethelyn Wehner

    I added a little balsamic glaze at the end, and it was fantastic!

  • Elton Buckridge

    I've never liked brussels sprouts before, but these are actually good!

  • Ima Cronin

    These were a hit at Thanksgiving dinner!

  • Mozelle Olson

    The key is to get them really browned in the pan. Delicious!

  • Paolo Hoppe

    The garlic flavor really comes through. My family loved them!

  • Courtney Murray

    So easy and quick to make. Perfect for a weeknight side dish.

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