Pan Fried Brussels Sprouts

Pan Fried Brussels Sprouts

Connie Fabian Byrnes

"Don't be afraid of Brussels sprouts ... yes, they are green, but they are so delicious! Pan frying them brings out their flavor. Use as a side dish ... or if you're like me, an on-the-go breakfast item!"
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Ingredients

30 m servings 87 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 87 kcal
  • 4%
  • Fat:
  • 3.7 g
  • 6%
  • Carbs:
  • 12.1g
  • 4%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 29 mg
  • 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat olive oil in a cast-iron skillet over medium heat until the oil shimmers, and cook garlic, stirring often, until golden brown and fragrant, about 3 minutes. Stir in onion and cook until soft, stirring often, about 5 minutes. Add Brussels sprouts to the skillet and cook without stirring until the undersides of the sprouts turn golden brown, 5 to 7 minutes. Stir to turn sprouts over, and cook other sides until golden brown, another 5 to 7 minutes. Season with salt, black pepper, and garlic powder.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 49
  1. 55 Ratings

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Most helpful positive review

I have not tried adding onions, but another variation is to thinly slice fresh brussels sprouts (I use a food processor) and then stir fry rather than saute with the olive oil and garlic. You ca...

Most helpful critical review

The flavor was okay and they smelled great but they were not very tender at all. If I were to make it again I would add the Brussels sprouts much sooner after adding the garlic and onion because...

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I have not tried adding onions, but another variation is to thinly slice fresh brussels sprouts (I use a food processor) and then stir fry rather than saute with the olive oil and garlic. You ca...

This is the best way to eat Brussel Sprouts! The ol way of boiling/steaming is out! The flavor is fantastic. Anyone who says the hate Brussel Sprouts will change their mind. So much better pan f...

My husband and I have been preparing brussels sprouts like this for years. It's our favorite! We leave out the garlic powder at the end and sometimes lightly steam them before frying since the...

These turned out tasty, but I found I couldn't follow the directions exactly. I believe I'd have ended up with a mess if I had. If garlic, then onions are cooked for the stated times on medium h...

Good, and even better with cooked, crumbled bacon. Not a good idea to cook without stirring - you'll risk burning the garlic. Garlic powder in addition to fresh garlic not necessary.

I've been making my sprouts like this for years, even my kids love them! I do add grated parmesan/romano cheese right before they are done, it gives them an extra kick.

Num! Even if you think you don't like Brussels Sprouts you may like this! Just don't overcook them, they turn unpleasantly mushy and bitter. Like other reviewers mentioned it really helps the...

The flavor was okay and they smelled great but they were not very tender at all. If I were to make it again I would add the Brussels sprouts much sooner after adding the garlic and onion because...

Really good. I didn't put in any garlic and I used some bacon fat to saute the onions and brussel sprouts. Very tasty using frozen sprouts that I had allowed to almost thaw.

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