Pan-Fried Brussels Sprouts

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

This is my go-to easy recipe for Brussels sprouts. It is super easy to make and ridiculously tasty! These sauteed Brussels sprouts require just a few simple ingredients, and they always come out very tender and succulent. Give it a try and you’ll be eating brussels sprouts more often. This is one of the best healthy recipes because it tastes so great and is rich in nutrients, like vitamin C and vitamin k. 

I absolutely love cooking Brussels 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 sauteed sprouts get nicely caramelized on the outside while getting fully cooked and tender on the inside. YUM-YUM! It's the best part of this sautéed Brussels sprouts recipe. Let's look at what you'll need for this easy side dish. 

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 outer leaves should be tightly packed. Larger sprouts are great.
• 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 broth or beef broth can be used instead.
• Kosher salt + Black 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.

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

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

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 over medium heat, or just until the liquid disappears.

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

Useful tips

• Use a Large Cast-Iron Skillet. You need to arrange the Brussels sprouts in a single layer, so it has to be a large enough skillet 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 has 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 Brussels 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.

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:

• Add salty and savory flavors. Add parmesan cheese or bacon fat to make this great side dish in an even more delicious way. The cheese has a great nutty flavor. 
• Use flavor enhancers. Use lemon pepper, black hawaiian sea salt, habanero sea salt, truffle sea salt, or smoked bacon sea salt for some exotic flavors. Use your favorite dried herbs (mint, thyme, rosemary) and seasoning mixes (barbeque, Cajun, fajita, or chicken seasoning).
• Make it garlicky. Add minced garlic for extra flavor. Fresh garlic adds so much to this dish.
• Add a balsamic glaze or acidity. 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 for balsamic brussels sprouts . Or add fresh lemon juice or lemon zest. 

I hope you love these amazing pan-fried Brussels sprouts as much as I do. This main dish is truly fantastic. Enjoy!

Printable recipe and nutrition information are located in the recipe card right below!

You'll also love these veggie-filled dishes:

• Fried Cabbage
• Quick Asian Sugar Snap Peas
• Cabbage and Chicken
• Cabbage Lasagna
• Easy Zucchini Noodles