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    Home » Side dish

    Pan-Fried Brussels Sprouts

    Oct 5, 2022 by Tania Sheff · This post may contain affiliate links

    Jump to Recipe Jump to Video

    Fork-tender Pan-Fried Brussels Sprouts ready in 15 minutes. It makes a perfect side dish for any occasion.

    Brussel Sprouts on a white plate

    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's sprouts on the stove. It takes minutes to put this dish together, and preparing the Brussels 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!

    Watch How to Make These Brussels Sprouts

    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 Brussels 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 Brussels sprouts, remove dry leaves, and slice lengthwise.

    Preparing the brussel sprouts

    2. Heat olive oil in a large, heavy-bottomed skillet over medium-high heat.

    heating olive oil in the skillet

    3. Place the Brussels sprouts in a single layer cut side down. Fry for about 4 minutes, just until golden color appears.

    frying brussel sprouts in olive oil

    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.

    adding vegetable broth to the brussel sprouts

    5. Stir and taste for salt. Cook for another minute. Serve.

    Brussel Sprouts from up close

    Useful Tips

    Use a Large Skillet. You need to arrange the Brussels 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 Brussels sprouts.

    Add More Broth. If your Brussels sprouts are rather large, you may need to use ¼ 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 ¼ 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 them with a favorite dressing (honey-balsamic works really well), and adding some toasted nuts. Leftovers can be chopped and added to breakfast omelets, soups, stews, etc.

    Brussel Sprouts on a plate with tomatoes on a background

    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.
    Brussel Sprouts in the skillet

    You'll also love:

    • Fried Cabbage
    • Cabbage and Chicken
    • Cabbage Lasagna
    • Easy Zucchini Noodles

    Pan Fried Brussels Sprouts

    Tania Sheff
    Fork-tender Pan Fried Brussels Sprouts ready in 15 minutes. It makes a perfect side dish for any occasion.
    4.71 from 27 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 10 mins
    Total Time 20 mins
    Course Side Dish
    Cuisine American
    Servings 4 servings
    Calories 149 kcal

    Ingredients
      

    • 1 lb. brussel sprouts
    • 3 tbsp. extra virgin olive oil
    • ⅓ cup vegetable broth
    • ½ tsp. salt or to taste
    • ½ 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 ¼ 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

    Calories: 149kcalCarbohydrates: 11gProtein: 4gFat: 11gSaturated Fat: 2gSodium: 346mgPotassium: 441mgFiber: 4gSugar: 3gVitamin A: 897IUVitamin C: 96mgCalcium: 50mgIron: 2mg
    Tried this recipe?Leave a comment below, I can't wait to hear from you!

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    Filed Under: All Recipes, Comfort Food, Dinner, Lunch, Side dish, Vegan, Vegetarian

    Reader Interactions

    Comments

    1. Mary Beth says

      December 31, 2021 at 9:51 pm

      Made these once and loved them so much , made them the next 2 days!! Easy and fabulous!!!!

      Reply
      • Tania Sheff says

        January 02, 2022 at 12:37 pm

        Thank you so much, Mary! I am glad you liked it!

        Reply
    2. Mila Kay Shoemake says

      November 18, 2021 at 2:28 pm

      ABSOLUTELY wonderful!!! Loved them! Thanks so much! And do easy! Love your recipes!!

      Reply
      • Tania Sheff says

        November 21, 2021 at 5:33 pm

        Thank you so much, Mila! It means a lot to me!

        Reply
    3. Joelle says

      April 08, 2021 at 5:52 pm

      5 stars
      These were amazing, perfectly cooked , easy to cook and very tasty!

      Reply
      • Tania Sheff says

        April 09, 2021 at 7:03 pm

        Thanks, Joelle! It means a lot to me!

        Reply
    4. Becky says

      January 28, 2021 at 8:20 pm

      5 stars
      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)!

      Reply
      • Tania Sheff says

        January 30, 2021 at 12:17 pm

        That's a win, Becky! Thanks for reporting back!

        Reply
    5. Laura says

      April 12, 2020 at 9:09 pm

      5 stars
      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.

      Reply
      • Tania Sheff says

        April 13, 2020 at 12:00 am

        Haha! I am glad you enjoyed the recipe, Laura! This is my go-to recipe for Brussels sprouts. 🙂

        Reply
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    My name is Tania. I create quick, healthy, and wholesome meals. Let's get to know each other, shall we? Read More…

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