Name: Pan Fried Brussels Sprouts
Prep time: 10 min
Cook time: 13 min
Total time: 23 min
Ingredients: 1 pound Brussels sprouts (trimmed and halved); 2 tablespoons olive oil; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper

These pan fried brussels sprouts are the ultimate quick vegetable side dish, achieving a perfect balance of crispy edges and a tender-crisp center. Made with just a handful of simple ingredients, they caramelize beautifully in a hot skillet for incredible flavor. They’re ready in under 25 minutes and are a healthy vegetable recipe that pairs wonderfully with virtually any main course.

I discovered the magic of perfectly caramelized brussels sprouts during a cozy autumn dinner party years ago. The scent of them sizzling in the cast iron skillet filled the kitchen, promising something special. I now make this recipe regularly, especially when I’m crafting a holiday menu. They are a cornerstone of my easy Thanksgiving side dishes spread, sitting perfectly alongside classics like my garlic mashed potatoes. There’s a simple elegance to them that turns an everyday meal into a small celebration.

Why This Pan Fried Brussels Sprouts Recipe Is Irresistible

Quick & Easy: From prep to plate in under 25 minutes with minimal ingredients.
One-Pan Method: Simple cleanup and concentrated, deep flavor from the cast iron skillet.
Perfect Texture: Achieves a delightful contrast of crispy, charred leaves and a tender interior.
Wholesome Ingredients: A naturally healthy vegetable recipe that feels both nourishing and indulgent.

What You Need for Perfect Pan Fried Brussels Sprouts

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

Brussels Sprouts: Look for firm, bright green sprouts of similar size for even cooking.
Olive Oil: A good quality oil helps achieve a beautiful sear and caramelization.
Kosher Salt: Its coarse texture adheres well and provides balanced seasoning.
Black Pepper: Freshly ground pepper adds a subtle warmth right at the end.

Pan Fried Brussels Sprouts

Learn how to make perfect pan fried brussels sprouts with crispy caramelized edges in just 23 minutes. Quick, easy vegetable side dish recipe.

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Prep Time 10

Cook Time 13

Total Time 23

Course Side Dish

Cuisine American

Servings 4 servings

Calories 80 kcal

Equipment

knife
cutting board
measuring spoons
large skillet
tongs
spatula

Ingredients

1 pound Brussels sprouts trimmed and halved
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Instructions

Wash the Brussels sprouts thoroughly under cold running water. Trim off any tough ends and remove any discolored or loose outer leaves. Halve each Brussels sprout lengthwise through the core. If the sprouts are particularly large, quarter them to ensure even cooking.
Place a large, heavy-bottomed skillet (such as cast iron or stainless steel) over medium-high heat. Add 2 tablespoons of olive oil to the skillet and allow it to heat until it shimmers and just begins to smoke lightly, about 1 to 2 minutes.
Carefully add the halved Brussels sprouts to the hot skillet in a single layer, ensuring the cut sides are down. Avoid overcrowding the pan; if necessary, cook in two batches to allow for proper browning and crisping.
Allow the Brussels sprouts to cook undisturbed for 3 to 5 minutes. This initial sear will create a deep golden-brown, caramelized crust on the cut sides, which adds significant flavor and texture.
After the initial sear, toss the Brussels sprouts with tongs or a spatula to expose other sides to the heat. Continue to cook, stirring occasionally, for another 5 to 8 minutes, or until they are tender-crisp throughout and have developed a nice char on various surfaces.
Remove the skillet from the heat. Immediately season the cooked Brussels sprouts with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Toss well to distribute the seasoning evenly. Serve hot as a delicious side dish.

Notes

Avoid overcrowding the pan; cook in batches if necessary for proper browning. Use a heavy-bottomed skillet like cast iron for best results.

Keyword pan fried brussels sprouts

Delicious Ways to Customize Your Sprouts

Add Bacon: Toss in cooked, crumbled bacon during the final minute of cooking.
Make Them Cheesy: Finish with a shower of grated Parmesan or sharp cheddar after plating.
Add Sweetness: Drizzle with a touch of balsamic glaze or honey just before serving.

My Pro Tips for Crispy Brussels Sprouts

Dry Your Sprouts: Pat them thoroughly after washing to ensure they sear instead of steam.
Don’t Crowd the Pan: Cook in a single layer to allow steam to escape and edges to crisp.
Resist Stirring: Let them cook undisturbed for the first few minutes to develop a golden crust.
Season at the End: Adding salt at the finish prevents drawing out too much moisture during cooking. This method works wonders for other sides too, like achieving the perfect sear on hibachi veggies.

Cozy Serving of Pan Fried Brussels Sprouts

How to Store and Reheat Your Leftovers

Store: Place cooled brussels sprouts in an airtight container in the refrigerator for up to 4 days.
Freeze: I don’t recommend freezing, as the texture becomes mushy upon thawing.
Reheat: For best results, reheat in a single layer on a baking sheet at 375°F for 10-12 minutes, or quickly in a skillet to regain crispiness.
Make-Ahead Tip: You can wash, trim, and halve the sprouts a day in advance; keep them stored in a sealed bag in the fridge. This prep-ahead strategy is a lifesaver for big meals, just like with potato salad.

Frequently Asked Questions

Why won’t my brussels sprouts get crispy?

The most common reason is overcrowding the pan, which causes steaming. Ensure your sprouts are dry and arranged in a single layer with space between them. Using a preheated, heavy-bottomed skillet like cast iron is also key for that perfect sear.

Should you boil brussels sprouts before frying?

No, boiling is not necessary for this pan-frying method. Halving them allows the insides to become tender while the cut sides achieve a deep, caramelized brown crust directly in the hot oil.

How do you get the bitterness out of brussels sprouts?

The high heat of pan-frying caramelizes the natural sugars in the sprouts, which naturally counteracts bitterness. Ensuring they get a good char and seasoning well with salt at the end also balances the flavor profile beautifully.

What is the best pan for frying brussels sprouts?

A heavy-bottomed skillet, especially cast iron, is ideal because it retains and distributes heat evenly. This ensures consistent browning and prevents hot spots that can burn the sprouts before they cook through.

More Tasty Vegetable Side Dishes

Why This Recipe Becomes an Instant Favorite

With their incredible crispy texture and deeply savory, caramelized flavor, these pan fried brussels sprouts are a side dish you will make again and again. They are effortlessly elegant for a dinner party yet simple enough for a busy weeknight. I hope this recipe brings as much joy to your table as it has to mine.

Crispy Brussels Sprouts Recipe