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.
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.