Pan Fried Brussels Sprouts Recipe - Allrecipes.com
Pan Fried Brussels Sprouts Recipe
  • READY IN 30 mins

Pan Fried Brussels Sprouts

Recipe by  

"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!"

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
ADVERTISEMENT

Directions

  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.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 20 mins
  • READY IN 30 mins
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Mar 08, 2011

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 can also drizzle in some teriyaki for a more oriental flavor.

 
Most Helpful Critical Review
Apr 26, 2012

Sadly, they still taste like brussel sprouts. Good try, though. Only bacon or cream can make these suckers palatable. This recipe is not the answer to your prayers if you are a brussel sprouts hater like me. This recipe might work out if you like brussel sprouts a little bit.

 

39 Ratings

Mar 02, 2011

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 fried in a skillet. You don't have to use a cast iron skillet, but if you got one definitely the way to go. Perfect base recipe, with flexibility to do your own twist. Add chopped bacon, onion, change up the herbs...

 
Mar 02, 2011

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 they can get a little dark before becoming tender. If they're smaller sprouts, it's not an issue though. A well seasoned cast iron pan does wonders for the flavor, too!

 
Jan 16, 2012

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 heat and then raw brussels sprouts are added, the result will be sprouts that are burnt on the outside and raw on the inside. I added the garlic and onions together in the cold oil and brought it up to while sweating the aromatics. I added the sprouts (I had to cut most of mine as they ranged from medium to huge). They started to brown quickly, so I added about 2 TBSP of water and covered them for a few minutes. When I uncovered them, I continued to cook them until they carmelized. At this point they were cooked nicely and not burnt.

 
May 29, 2011

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.

 
Mar 04, 2011

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.

 
Oct 26, 2011

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 texture to microwave or steam lightly before browning in the skillet. It is fine to go ahead and stir, just give them time to brown. I only used fresh garlic and didn't bother with garlic powder. Served with pork tenderloin and rice pilaf for a tummy warming autumn meal.

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 87 kcal
  • 4%
  • Carbohydrates
  • 12.1 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 3.7 g
  • 6%
  • Fiber
  • 4.6 g
  • 18%
  • Protein
  • 4.1 g
  • 8%
  • Sodium
  • 126 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

 
ADVERTISEMENT
Go Pro!

In Season

Fresh Summer Meals
Fresh Summer Meals

Enjoy the bright days of summer with easy recipes.

Do Healthy Your Way
Do Healthy Your Way

Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Related Videos

Truly Delicious Brussels Sprouts

See a simple technique for making tasty Brussels sprouts.

Saucy Brussels Sprouts

Learn how to make tasty Brussels sprouts in a warm orange sauce.

Duck Fat-Roasted Brussels Sprouts

See how to make easy Brussels sprouts roasted with duck fat.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States