Pan Fried Brussels Sprouts

Quickly made on the stovetop, these Pan Fried Brussels Sprouts are a quick and easy side dish that is perfect for any occasion. Topped with freshly shaved parmesan, you won’t be able to get enough of this sauteed brussels sprouts recipe.

Tender on the inside and crispy on the outside, these pan fried brussels sprouts are so easy and delicious! They’re such a simple side dish to make and all you need are a couple of minutes to throw it all together.

 

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.
• oil — or 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!
• 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.

Recipe Tips and Notes

• See my maple mustard brussels sprouts post if you’re unsure how to cut the brussels sprouts. There is also a video tutorial attached to this blog post. If you have an ad blocker on, the video will not pop up!
• Make sure the brussels sprouts are fully dried before tossing them in olive oil. I always wash them beforehand and pat them dry with paper towels. If the brussels sprouts are wet, it’ll be difficult for the olive oil and seasoning to coat the brussels sprouts, and they’ll steam instead of crisp up.
• Avoid any brussels sprouts with loose yellow leaves or dark brown spots. Make sure the leaves are tightly packed. Discard any leaves that come off as you prep the sprouts, as they’ll burn on the skillet. You can also just remove them as you go.
• For an extra crunch, you can add some toasted pinenuts or another nut.
• If you’re a fan of bacon, you can pan-fry some first in the skillet, then chop and set aside. Then, use the bacon grease to cook the brussels sprouts.

Make Ahead Tips

• Meal prep: once cooled, store the cooked brussels sprouts in an airtight container for up to 4 days in the fridge. 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

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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