Pan Fried Brussels Sprouts

These pan-fried Brussels sprouts are an easy stovetop side dish with golden-brown edges and tender centers. Cooked in a skillet with olive oil, butter, garlic powder, and onion powder, the Brussels sprouts develop a delicious caramelized exterior without needing to roast in the oven. Freshly shaved Parmesan adds a mouthwatering savory finish, while an optional drizzle of maple syrup at the end balances the sprouts with a little sweetness.

Ready in about 30 minutes, these sautéed Brussels sprouts are an easy vegetable side for weeknight dinners, holiday meals, or whenever you want a simple way to prepare Brussels sprouts. It also reheats well, so you can prepare them ahead of time for lunch or dinner!

 

Why You’ll Love This Recipe

• Quick and easy: These pan-fried Brussels sprouts are ready in about 30 minutes and cook entirely on the stovetop. It’s perfect for when you’ve got a turkey or chicken in the oven and space is limited.
• So flavorful: Butter, garlic powder, onion powder, and Parmesan pairs so well with the caramelized flavor of the brussels sprouts once they’ve been perfectly browned.
• Goes with everything: Serve these Brussels sprouts with chicken, steak, salmon, or your favorite weeknight dinner. They’re also a great addition to your holiday table as they go well with turkey, roast, ham, and more!

Ingredients You’ll Need

• brussels sprouts — try to get them similar in size, so they cook evenly. My brussels sprouts came in a pack, and as you can see, there are some giant ones, so cut those in quarters instead of half. For the tiny ones, I just cut off the bottom and skip cutting them in half. I always wash them and pat them dry beforehand with some paper towels.
• oil — I like using olive oil but you can use any neutral oil of your choice. This will help the seasoning stick to the brussels sprouts. It also keeps the butter from burning.
• seasoning — salt, pepper, garlic powder, and onion powder.
• butter — I love the flavor you get some cooking the brussels sprouts in butter. You can use salted or unsalted butter.
• parmesan — there’s no such thing as too much parmesan! I prefer grating my own parmesan and don’t recommend using the powdered parmesan from a bottle as it doesn’t melt as well over the hot brussels sprouts.
• optional but highly recommended: maple syrup! If you’re not a fan of adding sugar, you can skip it. However, I love adding a drizzle of maple syrup at the end for some extra sweetness.

How to Make Pan Fried Brussels Sprouts

• Add the prepared brussels sprouts to a large bowl along with 1 tablespoon of olive oil, salt, pepper, garlic powder, and onion powder.
• Toss until well combined.

• In a large skillet over medium heat, add the rest of the olive oil and butter. Once melted, add the brussels sprouts, cut-side down.
• Let the brussels sprouts cook untouched for 2 to 3 minutes or until the cut-side is golden brown.
• Using a wooden spoon or silicone spatula, saute the sprouts for a few seconds before flipping them all cut-side up. Let the other side brown as well before sauteeing them until tender, the total cook time for this step shouldn’t take more than 8 to 10 minutes. Add a drizzle of maple syrup halfway through, if desired.
• Top with as much or as little parmesan as you’d like before serving.

Make Ahead Tips

• Storage: once cooled, store the cooked brussels sprouts in an airtight container for up to 4 days in the fridge.
• Reheat: I like to reheat them in the air fryer, so they stay crispy, but you can reheat them on the stovetop or oven. I add more parmesan again before serving.

What To Serve This With

These crispy pan fried brussels sprouts go with so many dishes! Here are a few recipes I love to make with these sprouts:

• Whole Baked Chicken Wings
• Slow Cooker Whole Chicken
• Air Fryer Teriyaki Salmon
• Hot Honey Chicken Thighs
• Air Fryer Whole Chicken
• Instant Pot Whole Chicken
• Easy Steak Bowl
• Garlic Mushroom Chicken Thighs

Common Mistakes

Here are some common mistakes of making these crispy skillet brussels sprouts that I went through, so you don’t have to!

• Not drying the Brussels sprouts: Pat them dry after washing to help them brown in the skillet. If you have time, I like to wash them ahead of time and place them in the colander so they can drain for a while.
• Moving them too soon: Let the cut sides cook undisturbed until they develop a golden-brown crust. I always check just one first (usually the one in the center) and leave them be if the tester is not browned to my liking.
• Overcrowding the pan: Leave enough room for the sprouts to brown instead of steam! It is also key to use a flat pan so you can actually fit the brussels sprouts. I actually grabbed the wok style pan once and it was difficult to avoid over crowding as the surface area for the brussels sprouts was a lot less due to the curved sides.
• Cooking over excessive heat: If the butter or loose leaves begin to burn before the centers are tender, lower the heat. You want the sprouts to be crispy, not burnt.
• Cutting the sprouts unevenly: Halve smaller sprouts and quarter large ones so they cook at a similar rate. I like to buy the loose brussels sprouts so I can pick the same sized ones but I know it is not always possible. I’ve noticed more stores pre-packaging them in a bag now, so it’s no big deal if they are all uniformed.

More Brussels Sprouts Recipe to Try

• Maple Brussels Sprouts
• Honey Sriracha Brussels Sprouts
• Roasted Brussels Sprouts and Carrots
• Lemon Parmesan Brussels Sprouts
• Easy Shaved Brussels Sprouts Salad

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