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Home » Side dish » Pan-Fried Brussels Sprouts

Pan-Fried Brussels Sprouts

Last updated on October 12, 2021. Originally posted on November 25, 2020 By Tania Sheff

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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

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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.
4.85 from 20 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, Dinner, Lunch, Side dish, Vegan, Vegetarian

Reader Interactions

Comments

  1. Valarie says

    March 09, 2020 at 5:04 am

    5 stars
    Very easy and very tasty! I’ve used this recipe 3 times in the past 2 weeks. Thank you.

    Reply
    • Tania Sheff says

      March 09, 2020 at 11:29 am

      Thank you so much, Valarie! This is my go-to recipe for Brussel sprouts. So easy!

      Reply
  2. Cheri says

    February 06, 2020 at 6:56 pm

    5 stars
    Love these better than oven roasted!!

    Reply
    • Tania Sheff says

      February 07, 2020 at 7:40 pm

      Thanks, Cheri!

      Reply
  3. Denise Kean says

    January 14, 2020 at 3:49 pm

    5 stars
    I have never liked brussel sprouts - until now! Loving these! Have made your recipe twice, I use bone broth and they turn out just awesome!! Thanks so much!!

    Reply
    • Tania Sheff says

      January 14, 2020 at 6:30 pm

      Thank you so much, Denise! It's always a win for me when people eat more veggies. 🙂

      Reply
  4. John says

    August 08, 2019 at 8:14 pm

    5 stars
    It was easy and tasty! Thank you for the recipe. I will make again.

    Reply
    • Tania Sheff says

      August 08, 2019 at 11:02 pm

      Thank you, John!

      Reply
  5. Tammi says

    July 21, 2019 at 12:39 pm

    5 stars
    This is now my favorite way to cook brussel sprouts!

    Reply
    • Tania Sheff says

      July 21, 2019 at 2:03 pm

      Yay! Glad to hear, Tammi!

      Reply
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