Fork-tender Pan-Fried Brussels Sprouts ready in 15 minutes. It makes a perfect side dish for any occasion.
This is my go-to recipe for brussels sprouts. It is super easy to make and ridiculously tasty! These Pan-Fried Brussels Sprouts require just a few common ingredients, and they always come out very tender and succulent. Give it a try and you’ll be eating brussels sprouts more often.
I absolutely love cooking brussel sprouts on the stove. It takes minutes to put this dish together, and preparing the brussel sprouts in a pan creates just as wonderful a taste and texture. The sprouts get nicely caramelized on the outside while getting fully cooked and tender on the inside. YUM-YUM!
Main Ingredients
Brussels Sprouts. Make sure you buy fresh brussels sprouts. Look for bright green heads that are firm and heavy for their size. The leaves should be tightly packed.
Oil. Extra virgin olive oil is best for this recipe. However, you can use any other oil you like, if you don’t have olive oil on hand. Grapeseed, avocado, and peanut oil would work really well in this recipe.
Vegetable broth. This is what will make the brussel sprouts tender and succulent. Chicken or beef broth can be used instead.
Salt + Pepper. I kept the seasonings simple since this is a basic recipe. You can add some Old Bay, Cajun, or Fajita Seasonings for extra flavor.
How to Make Pan-Fried Brussels Sprouts
1. Trim the brussel sprouts, remove dry leaves, and slice lengthwise.
2. Heat olive oil in a large, heavy-bottomed skillet over medium-high heat.
3. Place the brussel sprouts in a single layer cut side down. Fry for about 4 minutes, just until golden color appears.
4. Season with salt and pepper. Add the vegetable broth and cover with a tight lid. Cook with the lid on for about 4-5 minutes, or just until the liquid disappears.
5. Stir and taste for salt. Cook for another minute. Serve.
Useful Tips
Use a Large Skillet. You need to arrange the brussel sprouts in a single layer, so the skillet has to be large enough to fit them. I use a 13-inch skillet and it fits about 1 pound of brussel sprouts.
Add More Broth. If your brussel sprouts are rather large, you may need to use 1/4 cup more veggie broth to make sure they cook fully. Just pierce them with a fork after the broth had disappeared, and if they feel a bit hard, add more broth. Medium and smaller sprouts won’t require extra broth.
Use Fresh Brussels Sprouts. This is the main ingredient, so make sure you buy fresh brussel sprouts. When they are discolored and old, they lose flavor and texture.
How to Store and Reheat Pan-Fried Brussels Sprouts
Store them in an airtight container in the refrigerator for up to 3 days. To reheat, place the sprouts in the skillet in a single layer and add 1/4 cup of broth. Cook with the lid on for 3 minutes. Remove the lid and cook for 1 more minute, or until the liquid is completely evaporated. You can also reheat these in the oven or in the microwave.
How to Serve These Brussels Sprouts
Serve these brussels sprouts as a side to any dish. I also serve them as an appetizer sometimes, paired with a dipping sauce. You can turn them into a salad by slicing them thinly, tossing with a favorite dressing (honey-balsamic works really well), and adding some toasted nuts. Leftovers can be chopped and added to breakfast omelettes, soups, stews, etc.
Recipe Variations
Since this is a basic recipe, there is plenty of room to get creative and add different flavors each time you make it. Here are some ideas you might want to try:
- Lemons. Add a splash of freshly-squeezed lemon juice just before serving.
- Fun Salts and Peppers. Use lemon pepper, black hawaiian sea salt, habanero sea salt, truffle sea salt, or smoked bacon sea salt for some exotic flavors.
- Dried Herbs and Seasoning Mixes. Use your favorite dried herbs (mint, thyme, rosemary) and seasoning mixes (barbeque, Cajun, fajita, or chicken seasoning).
- Balsamic Vinegar. Add 1 tbsp. of balsamic vinegar after the broth had evaporated and keep cooking the sprouts for another minute. Or you can drizzle them with some balsamic reduction once the sprouts are cooked.
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Watch How to Make These Brussels Sprouts
Pan Fried Brussels Sprouts
Ingredients
- 1 lb. brussel sprouts
- 3 tbsp. extra virgin olive oil
- 1/3 cup vegetable broth
- 1/2 tsp. salt or to taste
- 1/2 tsp. pepper or to taste
Instructions
- Trim the brussel sprouts, remove dry leaves, and slice lengthwise.
- Heat olive oil in a large, heavy-bottomed skillet over medium-high heat.
- Place the brussel sprouts in a single layer cut side down. Fry for about 4 minutes, just until golden color appears.
- Season with salt and pepper. Add the vegetable broth and cover with a tight lid. Cook with the lid on for about 4-5 minutes, or just until the liquid disappears.
- Stir and taste for salt. Cook for another minute. Serve.
Notes
USEFUL TIPS
Use a Large Skillet. You need to arrange the brussel sprouts in a single layer, so the skillet has to be large enough to fit them. I use a 13-inch skillet and it fits about 1 pound of brussel sprouts. Add More Broth. If your brussel sprouts are rather large, you may need to use 1/4 cup more veggie broth to make sure they cook fully. Just pierce them with a fork after the broth had disappeared, and if they feel a bit hard, add more broth. Medium and smaller sprouts won’t require extra broth. Use Fresh Brussel Sprouts. This is the main ingredient, so make sure you buy fresh brussel sprouts. When they are discolored and old, they lose flavor and texture.Nutrition
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These were amazing, perfectly cooked , easy to cook and very tasty!
Thanks, Joelle! It means a lot to me!
Delicious! So easy to make and had delicious flavor. Even during dinner my 15 year old nephew said they were good (after not being thrilled that I was cutting up brussel sprouts to prepare dinner)!
That's a win, Becky! Thanks for reporting back!
I’ve always loved Brussels sprouts but haven’t found the perfect way to cook them although I like them roasted. But this recipe far exceeded any I’ve ever tried. Perfection! I didn’t have vegetable broth so I just used water with a tiny bit of Better Than Boullion mixed in. The combination of browning then steaming them is what makes these superb. The only disappointment was that I ultimately reached the bottom of the bowl. Sad moment indeed.
Haha! I am glad you enjoyed the recipe, Laura! This is my go-to recipe for Brussels sprouts. 🙂